Fish Enchiladas

• 600 grams ling fish chopped into bite sized pieces
• 4 limes juiced
• 1 bunch coriander halved and diced - stalks in one half, leaves in the other
• 1 red onion diced
• 2 capsicums 1 red, 1 green diced
• 1 bunch shallots chopped
• 2 cloves garlic crushed
• 1 cup cheese grated
• 2 avocados mushed into a paste
• 1 jar salsa
• sour cream for serving
• 12 tortillas pack of

1. Preheat oven to 180 degrees Celsius and grease 2 oven proof trays
2. Combine garlic, coriander stalks and the juice from 2 limes in a medium ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
3. Meanwhile, mix capsicum, remaining lime juice, coriander leaves, red onion, shallots and cheese in a large bowl
4. Heat grill pan on high. Cook fish until cooked through.
5. Add cooked fish to the large bowl and mix together well
6. Smear small amounts of avocado onto tortillas and fill with mixture.
7. Roll tortillas, ensuring to fold bottom end up, and place into greased baking trays
8. Spoon salsa on top of each enchilada and top with a sprinkling of cheese
9. Cook for 20mins, or until golden and Serve with sour cream

other, red onion, red, shallots, garlic, avocados mushed, salsa, sour cream

Taken from www.yummly.com/recipe/Fish-Enchiladas-1127436 (may not work)