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.
3 servings
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