As seen in Adelady magazine | Issue 1
Use any white fish for this recipe. Let people help themselves by serving in a large bowl with tortillas and the avocado dressing on the side, or make them up as we have!
Prep : 20 mins
Cook : 20 mins
Serves : 4
2 tbsp plain flour
1 tsp ground coriander
1⁄2 tsp cayenne pepper
60ml (1⁄4 cup) olive oil or rice bran oil
400g white fish fillets, cut into strips
2 cobs corn, husks and silks removed
1⁄4 red cabbage, finely shredded
1 tbsp extra virgin olive oil
1 1⁄2 tbsp lemon juice or lime juice
1 avocado, mashed
1 tbsp fresh coriander leaves, chopped
1 French shallot, finely chopped
2 tbsp sour cream
Salt and pepper, to season
400g cherry tomatoes, quartered
1⁄2 small red onion, finely chopped
1⁄2 red capsicum, finely sliced
1⁄2 yellow capsicum, finely sliced
335g (2 cups) cooked black or brown rice
4 tortillas, warmed through
Fresh coriander leaves, to serve
Jalapeno chilli, thinly sliced, to serve (optional)
Lime cheeks, to serve
Combine the flour, ground coriander and cayenne pepper in a large bowl.
Turn the fish in the flour mixture to coat.
Heat olive oil in a large frying pan over medium-high heat. Add the fish and cook for two minutes each side or until golden and cooked through. Drain on paper towel and set aside.
Preheat a barbeque grill or chargrill pan on medium-high. Spray corn with olive oil. Cook, turning often, for 15 minutes or until lightly charred.
Transfer to a plate to cool. When corn is cool enough to handle, cut kernels from the cob.
Mix the cabbage, extra virgin olive oil and one tablespoon of the lemon or lime juice in a bowl until well combined.
To make the avocado dressing, process the avocado, coriander, shallot and remaining lemon or lime juice in a food processor until almost smooth. Add the sour cream, season and process until smooth.
Combine tomatoes, red onion and capsicum in a bowl. Season well.
Top each tortilla with rice, fish, corn, cabbage and tomatoes. Dollop with avocado dressing. Serve with the lime cheeks, extra coriander and jalapeno.