A fresh and zesty combination. The perfect light meal for the warmer months of the year.
Combine flour, salt, pepper and baking soda in a bowl. Add the butter and egg and mix through with fingers until the mixture becomes crumbly.
Slowly add the water while mixing until the mixture forms a dough and can be rolled into a ball.
Refrigerate the dough for 20+ minutes.
Remove the dough from the fridge and place on a flat surface sprinkled with a little flour. Roll the mixture into a log and cut into about 10 pieces.
Roll each of the tortillas into a round shape and as thin as possible without breaking.
Heat a frypan over a medium-high heat. Add a little butter and cook the tortillas until they begin to brown slightly on each side. Set aside.
Place the fish in a shallow dish and massage the oil, salt, pepper, cumin, chilli and paprika into both sides.
Heat a frypan over a medium-high heat and cook the fish until cooked through. Remove from heat and set aside.
Combine all salad ingredients in a bowl and mix well.
Combine all dressing ingredients in a small dish.
On a large platter, lay out each tortilla and divide the salad on each.
Crumble the fish onto each.
Add dressing and garnish with coriander and lime wedges.
Ingredients
Directions
Combine flour, salt, pepper and baking soda in a bowl. Add the butter and egg and mix through with fingers until the mixture becomes crumbly.
Slowly add the water while mixing until the mixture forms a dough and can be rolled into a ball.
Refrigerate the dough for 20+ minutes.
Remove the dough from the fridge and place on a flat surface sprinkled with a little flour. Roll the mixture into a log and cut into about 10 pieces.
Roll each of the tortillas into a round shape and as thin as possible without breaking.
Heat a frypan over a medium-high heat. Add a little butter and cook the tortillas until they begin to brown slightly on each side. Set aside.
Place the fish in a shallow dish and massage the oil, salt, pepper, cumin, chilli and paprika into both sides.
Heat a frypan over a medium-high heat and cook the fish until cooked through. Remove from heat and set aside.
Combine all salad ingredients in a bowl and mix well.
Combine all dressing ingredients in a small dish.
On a large platter, lay out each tortilla and divide the salad on each.
Crumble the fish onto each.
Add dressing and garnish with coriander and lime wedges.
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