If you’ve had enough of grilled fish with lemon, this is what you’ve been looking for! We love this Mexican inspired dish with its explosion of flavours and goodness.
INGREDIENTS
Serves 4
We use all organic ingredients.
600 g firm white fish (sustainably fished, eg. Snapper, wild barramundi, mahi mahi)
2 tbsp cold pressed extra virgin olive oil
1/2 tsp cayenne pepper
1 tsp ground cumin
2 sweetcorn cobs
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 large avocado, remove flesh & dice
2 limes, thinly sliced
8 small or 4 large organic blue or white corn tortillas
4 tbsp coconut yoghurt
Fresh coriander, large bunch
Sea Salt & black pepper
METHOD
Cut fish into small bite size pieces and dust with cayenne & cumin
Slice sweetcorn kernels cleanly off the cobs.
Heat tbsp olive oil in large pan over medium heat, and add corn, stirring regularly for around 5-10 minutes until starting to brown. Remove from pan.
Wrap tortillas in baking paper and warm in moderate oven for 10 minutes.
Heat remaining oil in pan, and add fish turning regularly until cooked through (around 5 - 8 minutes)
Remove fish from pan and add sliced limes to pan, and brown slightly.
Top each warm tortilla with fish, corn, cabbage, onion, avocado, limes, coridander and 1 tbsp coconut yoghurt. Season with sea salt & pepper.
SERVE
Serve sprinkled liberally with freshly cut coriander, and enjoy immediately.
