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
- 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
- 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
- 175g tapioca flour
- 330mL coconut milk
- 1 egg
- 80g butter
- Season fish with salt and pepper and splash half lemon juice over top. Set aside for 10 mins.
- Meanwhile, mash avocado, adding remaining lemon juice to taste to prevent it turning brown.
- To make dressing, mix all ingredients in bowl and refrigerate for flavours to develop.
- To make tortillas, combine all ingredients except butter in medium bowl, mixing well.
- 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.
- Heat olive oil in large frying pan and cook fish for 3 mins on each side, or until cooked through.
- Transfer to plate and flake into large chunks.
- To assemble, spread avocado on each tortilla, add rocket and tomato, and top with fish pieces.
- Spoon dressing over and serve folded.
- Tip: For convenience, you can use store-bought tortillas instead.
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