Fish Tacos



Mix up the two ingredients and knead into a ball.  Divide into about 10 balls and either press with a tortilla press (with glad wrap between the two plates) or roll with rolling pin.
Heat up frying pan or comal with a dash of oil and warm on both sides until slightly brown
While soft, fold to make taco shape and let cool slightly

Marinade chunks of fish for at least 20 minutes to let lime juice slightly cook fish
Heat frying pan and gently cook fish until brown

Add all ingredients into a food processor and blend

Add all ingredients into a bowl
Assemble all ingredients together with slaw at bottom of folded tortilla, then fish, then dressing.  Serve warm and enjoy.  Serves 4

Fish Tacos marinated in spice and lime juice, this recipe is perfect with a cold beer
Prep Time: 20min
Cook Time: 10 min
Total Time: 30 min
2 cups Tio Pablo Masa Harina flour
1 cup warm water
Fish in Marinade:
450g white fish
2 Tbl lime juice
¼ cup coriander
2 Tbl sunflower oil
1 Tbl Tio Pablo Mayan Gold Spice Mix
4 Tbl light sour cream
4 Tbl plain unsweetened yoghurt
1 clove garlic, mashed
1 tsp honey
2Tbl chopped La Morena Chilpotle Pepper in Adobo Sauce
1 Tbl orange juice
2 Tbl chopped coriander
pinch of salt and coarse black pepper, to taste
2 cups shredded, white cabbage
1 small, grated carrot
½ cup red onion, thinly sliced
¼ each of small red, yellow and green capsicum, thinly sliced