These tortillas are filled with soft, flaky fish, perfect for a light midweek lunch.
Fish tortillas with tomato & avocado salad
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
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.
ALSO SEE: Caprese salad sandwich
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.