Mexican-inspired fish and salsa tortillas

Hook on to this Mexican wave that is sure to become a family fave.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 6
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Mexican-inspired fish and salsa tortillas
  • 7 white fish fillets
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • juice of 1 lime
  • 25 gram butter
  • 1 red onion, very finely sliced
  • 1 small bunch coriander, leaves picked
  • 6 large tortillas
  • oil, to brush and fry
  • 25 gram butter
  • 2 avocados, diced
  • 5 tablespoon olive oil
  • 2 tablespoon cornflour
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 3 cobs sweetcorn, cooked
  • 1 x tin black beans, drained, rinsed
  • 1 punnet cherry tomatoes, halved
  • 2 cup red cabbage, finely chopped


Mexican-inspired fish and salsa tortillas
  • 1
    Preheat oven to 150˚C (130˚C fan bake). Whisk marinade ingredients in a small bowl, then brush over fish. Cover bowl and put in fridge.
  • 2
    Mix sour cream, mayonnaise and lime juice in a bowl. Season with salt and pepper to taste.
  • 3
    Put onion, a good pinch of salt, sugar and a squeeze of lime juice in a small bowl. Mix well and leave to sit for 10 minutes. Rinse and drain.
  • 4
    To make salsa, slice kernels off corn cobs and add to a bowl with 2 tablespoons of the sour cream mixture, half the coriander, black beans, tomatoes and cabbage. Mix gently to combine and season with salt and pepper.
  • 5
    Brush tortillas lightly with oil. Heat a large pan over a high heat and fry the tortillas for a minute or so each side until just starting to go crispy. Transfer to a plate and keep warm in the oven.
  • 6
    Heat butter and a splash of oil in a large pan over a medium-high heat. When frothy, season fish fillets and fry a few at a time in the pan. Cook for a couple of minutes each side or until just slightly underdone. Keep warm in the oven while you cook the rest.
  • 7
    To serve, place tortillas on warmed plates. Top with some salsa, fish, red onion, avocado, a dollop of sour cream and remaining coriander.

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