Fish Tacos

Preparation

Tortillas:

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

Fish:
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

Dressing:
Add all ingredients into a food processor and blend

Slaw:
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
Ingredients
Tortillas:
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
Dressing:
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
Slaw:
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

Products used in this recipe

Masa Harina – White Corn 800g
$8.50
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Mayan Gold Spice Mix
70g
$7.50
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Chilpotle Peppers
100g
$3.50
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