July 11, 2019

Recipe: Snapper tacos 
with avocado, 
green apple salsa and pickled onion

It’s amazing how watching football can make you almost as hungry as playing it. Callum Hann’s snapper tacos will keep the game-day crowds cheering.

Snapper tacos with avocado, green apple salsa and pickled onion
Serves 4

¼ bunch coriander, stems removed and leaves picked
1 Lebanese cucumber, thinly sliced
1 celery stalk, thinly sliced
1 Granny Smith apple, finely julienned or grated
juice of a lemon
1 tbsp olive oil
2 tsp smoked paprika
2 x 150g snapper fillets
1 avocado
4 tortillas

pickled onion
1 red onion, thinly sliced
½ cup white wine or apple cider vinegar
½ cup water
2 tbsp sugar
big pinch of salt

Combine coriander stems and all the pickled onion ingredients in a small saucepan. Bring to the boil, remove from the heat and transfer onion and liquid to a bowl. Refrigerate until required.

To make the salsa, combine the coriander leaves, cucumber, celery and apple in a bowl. Squeeze over the juice of half a lemon. Stir to combine.

Heat olive oil in a large frying pan over high heat. Rub paprika and a pinch of salt over fish and cook for 2-3 minutes each side or until just cooked. Remove fish and flake with tongs. 

Meanwhile, halve the avocado and remove the seed. Roughly mash avocado and juice of half a lemon in a small bowl with a fork.

Warm tortillas in a microwave or low oven. Spread tortillas with avocado and top with flaked fish, salsa and pickled onion.


This recipe first appeared in the June 2018 issue of SALIFE.

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