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Fish and Avocado Tortillas with Gaucho's Diablo Sauce
By Sophie Hansen
Fish and Avocado Tortillas with Gaucho's Diablo Sauce
In this recipe
Gaucho's Diablo Sauce
Preparation time:
10 mins + 30 mins marinating
Cooking time:
few minutes
4 - 6
  • 2 medium-sized fresh salmon fillets, pin boned and skin removed
  • 1 bunch coriander, finely chopped (stems and all)
  • 3 lemons
  • olive oil
  • 3 avocados
  • 4 soft tortillas

Fresh, healthy and bursting with flavour, these tortillas are perfect weeknight fodder.

Marinate the salmon for at least half an hour with half of the coriander, juice of one lemon, 2 tbsp olive oil and salt and pepper to taste. To make the avocado dressing; place two of the avocados, roughly chopped, into a food processor or blender and add the remaining lemon juice and coriander. Whizz until smooth then season to taste.

Preheat a barbecue or grill-pan to high and cook the salmon for a few minutes on each side or until cooked as to your liking. Set aside under some foil to keep warm for a few seconds while you assemble the tacos.

To do this, just smear two tablespoons of the avocado cream on the centre of each soft tortilla shell, flake the fish then divide between the tortillas. Top with the remaining avocado, chopped into cubes, and a scattering of extra coriander leaves. Finally, serve with a good drizzle of Beerenberg Gaucho’s Diablo Sauce.