Mexican-Inspired Fish And Salsa Tortillas Recipe

Name: Mexican-Inspired Fish And Salsa Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE FISH; 5 tbsp olive oil; 2 tbsp cornstarch; 1 tbsp dried oregano; 1 tbsp paprika; 1 tbsp ground cumin; 6 None white fish fillets; 2 tbsp butter; None None Oil, to brush and fry; None None FOR THE PICKLED ONIONS; 1 None red onion, very thinly sliced; None None Pinch sugar and salt; None None Squeeze lime juice; None None FOR THE SOUR CREAM SAUCE; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 None lime, juiced; None None FOR THE SALSA; 3 ears corn, cooked; 1 None small bunch cilantro, leaves picked; 1 can (15 oz) black beans, drained and rinsed; 1 pint cherry tomatoes, halved; 2 cups red cabbage, finely chopped; None None TO SERVE; 6 large flour tortillas; 2 None avocados, diced

Servings: persons

None None FOR THE FISH
5 tbsp olive oil
2 tbsp cornstarch
1 tbsp dried oregano
1 tbsp paprika
1 tbsp ground cumin
6 None white fish fillets
2 tbsp butter
None None Oil, to brush and fry
None None FOR THE PICKLED ONIONS
1 None red onion, very thinly sliced
None None Pinch sugar and salt
None None Squeeze lime juice
None None FOR THE SOUR CREAM SAUCE
1/2 cup sour cream
1/4 cup mayonnaise
1 None lime, juiced
None None FOR THE SALSA
3 ears corn, cooked
1 None small bunch cilantro, leaves picked
1 can (15 oz) black beans, drained and rinsed
1 pint cherry tomatoes, halved
2 cups red cabbage, finely chopped
None None TO SERVE
6 large flour tortillas
2 None avocados, diced

1
Preheat the oven to 300u00b0F. For the fish, whisk oil, cornstarch, oregano, paprika and cumin in a small bowl. Brush over fish. Cover fish and refrigerate 30 mins.
2
For the pickled onions, mix all ingredients in a small bowl. Let stand for 10 mins. Rinse and drain.
3
For the sour cream sauce, mix all ingredients in a small bowl. Season with salt and pepper to taste.
4
For the salsa, slice kernels off corn cobs and add to a bowl with 2 tbsp of the sour cream sauce, half the cilantro, black beans, tomatoes and cabbage. Mix gently to combine. Season with salt and pepper.
5
Brush tortillas lightly with oil. Heat a large skillet on high heat. Cook the tortillas for a minute or so each side until just starting to crisp. Transfer to a plate and keep warm in the oven.
6
Heat butter and a splash of oil in a same skillet on medium-high heat. Season fish fillets. Cook in batches for a couple of minutes each side or until just cooked. Keep warm in the oven while cooking the remaining fish.
7
To serve, place tortillas on warmed plates. Top with some salsa, fish, pickled onion, avocado, a dollop of sour cream sauce and remaining cilantro.

1203

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: None None FOR THE FISH, 5 tbsp olive oil, 2 tbsp cornstarch, 1 tbsp dried oregano, and more.

Yes, Mexican-Inspired Fish And Salsa Tortillas falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican-Inspired Fish And Salsa Tortillas

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