Fish tortillas with tomato & avocado salad

Braaied fish flour tortilla pockets with tomato & avocado salsa

These tortillas are filled with soft, flaky fish, perfect for a light Sunday lunch.

 PREP TIME 1 hour 15 minutes | COOK TIME 20 minute | SERVES 4

INGREDIENTS

• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1⁄2 tsp cayenne pepper
• 4 hake fillets
• 1 tbsp olive oil
• 4 white flour tortilla wraps
• For the tomato and avocado salsa
• 2 medium tomatoes, seeded, finely chopped 
• 1 westfalia avocado, finely chopped
• 1 red onion, thinly sliced
• 1⁄3 cup fresh coriander leaves
• For the chilli lime dressing
• 1 tbsp lime juice
• 2 tsp caster sugar
• 1 tbsp olive oil 
• 1 red thai chilli, seeded, sliced thinly

METHOD

COMBINE paprika, cumin and cayenne pepper in a small bowl; rub all over fish.

HEAT oil in a pan over high heat. Cook fish in batches, turning occasionally, for 5 minutes or until cooked through. Transfer to a plate and cover to keep warm.

WIPE pan clean with paper towel. Heat pan over high heat. Cook one tortilla at a time for 30 seconds on each side or until heated through. Cover with foil to keep warm.

For the tomato and avocado salsa

ADD ingredients to a bowl, season and toss gently to combine.

For the chilli lime dressing

COMBINE ingredients in a bowl and whisk to combine.

To serve

PLACE fish in tortillas with tomato and avocado salsa. Drizzle with dressing. Sprinkle with extra coriander leaves.

Print Recipe

Fish tortillas with tomato & avocado salad

Serves: 4

Prep Time: 1 hour 15 minutes – Cooking Time: 20 minutes

Ingredients

• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1⁄2 tsp cayenne pepper
• 4 hake fillets
• 1 tbsp olive oil
• 4 white flour tortilla wraps
• For the tomato and avocado salsa
• 2 medium tomatoes, seeded, finely chopped 
• 1 westfalia avocado, finely chopped
• 1 red onion, thinly sliced
• 1⁄3 cup fresh coriander leaves
• For the chilli lime dressing
• 1 tbsp lime juice
• 2 tsp caster sugar
• 1 tbsp olive oil 
• 1 red thai chilli, seeded, sliced thinly

Instructions

1

Combine paprika, cumin and cayenne pepper in a small bowl; rub all over fish.

2

Heat oil in a pan over high heat. Cook fish in batches, turning occasionally, for 5 minutes or until cooked through. Transfer to a plate and cover to keep warm.

3

Wipe pan clean with paper towel. Heat pan over high heat. Cook one tortilla at a time for 30 seconds on each side or until heated through. Cover with foil to keep warm.

For the tomato and avocado salsa

4

Add ingredients to a bowl, season and toss gently to combine.

For the chilli lime dressing

5

Combine ingredients in a bowl and whisk to combine.

To serve

6

Place fish in tortillas with tomato and avocado salsa. Drizzle with dressing. Sprinkle with extra coriander leaves.

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ALSO SEE: Crayfish corn tortillas

Crayfish corn tortillas

Feature image: Aremedia