Mexican Fish Tortillas
Photography Aaron McLean.
Serves: 4
INGREDIENTS
600 grams firm white fish fillets
olive oil
2 teaspoons allspice
1 teaspoon chilli powder
1 teaspoon sea salt
Avocado and sweetcorn salsa
2 cobs of sweetcorn, cooked
1 firm but ripe avocado, peeled and diced
1 large vine tomato, diced
2 spring onions, finely sliced
1 long red chilli, finely sliced
2 tablespoons chopped coriander or mint
1 tablespoon Tabasco
1-2 tablespoons lime juice
1 tablespoon olive oil
sea salt
To serve
shredded iceberg lettuce
sour cream
8 soft flour tortillas
METHOD
Fish: Cut the fish into long pieces and brush with olive oil. Combine the allspice, chilli and salt in a small bowl and rub together with your fingertips. Sprinkle over both sides of the fish.
Salsa: Cut the kernels off the sweetcorn and combine in a bowl with the remaining ingredients.
To cook: Cook the fish on a preheated, lightly oiled barbecue until golden.
Heat the tortillas briefly on the barbecue then wrap in a clean tea towel to keep warm.
To serve: Spread each tortilla with sour cream and a small pile of lettuce. Top with a piece of fish and spoon over the avocado salsa. Fold up to eat.
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