Fish fajitas with black bean and avocado salsa

These fabulous fish fajitas are low in fat and full of flavour.

• 1 1/2 tsp sweet paprika
• 1/2 tsp dried chilli flakes
• 600g firm white fish fillets (such as blue eye)
• 400g can black beans, rinsed, drained
• 1/2 firm ripe avocado, peeled, stone removed, sliced
• 12 grape tomatoes, halved
• 1 long red chilli, seeded, finely chopped
• 1 tbs fresh lime juice
• 2 tsp olive oil
• 130g (1/2 cup) low-fat natural yoghurt
• 2 tsp chipotle sauce
• 8 corn tortillas, chargrilled, to serve
• Butter lettuce leaves, to serve
• 4 small radishes, trimmed, thinly sliced
• Lime wedges, to serve

Energy 1745kJ	Fat saturated 3.00g
Fat Total 12.00g	Carbohydrate sugars g
Carbohydrate Total 31.00g	Dietary Fibre 11.00g
Protein 39.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Combine the paprika and chilli flakes in a small bowl. Sprinkle evenly over the fish fillets. Preheat a large non-stick frying pan or barbecue flat plate over high heat. Cook the fish for 2-3 minutes each side, or until cooked through. Set aside to cool slightly.

2. Step 2

   Meanwhile, place the black beans, avocado, tomato, chilli, lime juice and olive oil in a large bowl. Season. Set aside. Combine yoghurt and chipotle sauce in a small bowl.

3. Step 3

   Break fish into large chunks. Divide tortillas among plates and top with butter lettuce, radish, fish, black bean salsa and a dollop of chipotle yoghurt. Serve with the lime wedges.