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Fish Tortillas

written by Lee Holmes

fish spicy Mexican tortillas

Fish Tortillas

Fish Tortillas

Fish tortillas are one of the most underrated Mexican dishes of all time. Instead of your regular takeaway Mexican joint that deep-fries fish and leaves your skin feeling oily and your tummy doing backflips, this dish is shallow-fried in a pan.

I’ve added some magical herbs and spices to the mix because no tortilla is complete without flavour and punch. While coriander is a star in this dish, I want to take a second to appreciate mint. The leaves of this surprisingly versatile and intensely flavoured herb have a warm, fresh, aromatic, sweet flavour with a cool aftertaste, making it perfect for fish tortillas.

Here I combine herbs with avocado (because, well … do you ever need an excuse to eat avocado?), lime juice for flavour and immune-boosting properties, and you’ve got one exquisite-tasting and wholesome meal in a soft wrapping of a tortilla. It’s a dish I want the whole world to experience because I wholeheartedly believe that if we all had fish tortillas for dinner, the world would be a happier place. Amen.

Makes: 4 tortillas

Ingredients

Method

  • 4 firm white fish fillets
  • Sea salt & freshly
ground black pepper, to taste
  • Juice 1 lemon
  • 1 avocado, peeled
  • 1 tbsp olive oil
  • 100g rocket or baby lettuce
  • 2 ripe tomatoes, chopped
  • Dressing:
  • 1 red onion, finely diced
  • 1 mango, peeled & diced
  • 1 handful coriander leaves, chopped
  • 1 handful mint leaves, chopped
  • 2 tbsp lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 long red chilli, seeded & chopped, optional
  • Tortillas:
  • 175g tapioca flour
  • 330mL coconut milk
  • 1 egg
  • 80g butter
  1. Season fish with salt and pepper and splash half lemon juice over top. Set aside for 10 mins.
  2. Meanwhile, mash avocado, adding remaining lemon juice to taste to prevent it turning brown.
  3. To make dressing, mix all ingredients in bowl and refrigerate for flavours to develop.
  4. To make tortillas, combine all ingredients except butter in medium bowl, mixing well.
  5. Heat ¼ of the butter in medium frying pan over medium heat. Pour in ½ cup of mixture and swirl to cover bottom of pan. After 2–3 mins, carefully turn over and brown other side. Repeat with remaining butter and tortilla mixture.
  6. Heat olive oil in large frying pan and cook fish for 3 mins on each side, or until cooked through.
  7. Transfer to plate and flake into large chunks.
  8. To assemble, spread avocado on each tortilla, add rocket and tomato, and top with fish pieces.
  9. Spoon dressing over and serve folded.
  10. Tip: For convenience, you can use store-bought tortillas instead.

 




  

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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