Fish Enchiladas

Directions

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