Mexican Fish Tortillas

, from Issue #22. September, 2015
Photography by Aaron McLean.
Mexican Fish Tortillas

Serves: 4


600 grams firm white fish fillets
olive oil
2 teaspoons allspice
1 teaspoon chilli powder
1 teaspoon sea salt

Avocado and sweetcorn salsa
2 cobs of sweetcorn, cooked
1 firm but ripe avocado, peeled and diced
1 large vine tomato, diced
2 spring onions, finely sliced
1 long red chilli, finely sliced
2 tablespoons chopped coriander or mint
1 tablespoon Tabasco
1-2 tablespoons lime juice
1 tablespoon olive oil
sea salt

To serve
shredded iceberg lettuce
sour cream
8 soft flour tortillas


Fish: Cut the fish into long pieces and brush with olive oil. Combine the allspice, chilli and salt in a small bowl and rub together with your fingertips. Sprinkle over both sides of the fish.

Salsa: Cut the kernels off the sweetcorn and combine in a bowl with the remaining ingredients.

To cook: Cook the fish on a preheated, lightly oiled barbecue until golden.

Heat the tortillas briefly on the barbecue then wrap in a clean tea towel to keep warm.

To serve: Spread each tortilla with sour cream and a small pile of lettuce. Top with a piece of fish and spoon over the avocado salsa. Fold up to eat.