Lemon and chilli fish tortillas

Lemon and chilli fish tortillas

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Children love mexican food and these spicy tortillas are an easy way to get them to eat more fish.

Ingredients

Quantity Ingredient
500g flathead fillets
1 teaspoon chilli flakes
1 lemon, grated zested
3 tablespoons lemon juice
2 garlic cloves, crushed
2 tablespoons olive oil, plus extra, for cooking
salt and freshly ground black pepper
200g cherry tomatoes, cut in half
1 avocado, sliced
1 baby cos lettuce, shredded
8 wheat-flour tortillas

Method

  1. Preheat the oven to 180°C. Cut the flathead fillets into 7 cm fingers and place in a bowl. Mix together the chilli, lemon zest and juice, garlic and oil and season with the salt and pepper.
  2. Pour half of the mixture over the fish and marinate for no more than 5 minutes (or the acid in the lemon juice will start to ‘cook’ the fish).
  3. Pour the remaining lemon and chilli mixture over the tomatoes and toss to combine. Arrange on a platter with the avocado and lettuce.
  4. Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Remove excess marinade from the fish and cook for 3–4 minutes on each side, or until golden brown and cooked through.
  5. Warm the tortillas in the preheated oven. Serve with the spicy fish and the salad.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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