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
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