Mexican and delicious!
Bright, colourful, easy as chips to make! This is a great, healthy go to dinner when you really don’t have much time and want something super fast and nutritious.
It sounds like a strange combination, mixing the fruit with the fish, but believe me it works. Try your best to chop all of the vegetables and fruits to roughly the same size, 2cm sized cubes is pretty perfect, and it will just look a lot prettier if you have some consistency in the pieces.
If you don’t have chipotle sauce, then you could substitute 1/2 teaspoon of smoked paprika instead and whisk this into the yoghurt, but i highly recommend that you do buy the chipotle sauce, as it’s such a wonderful condiment to have in your fridge. A gorgeous smoky flavour, I use it in a lot of sauces.
I am going to ask you to source your fish ethically, this is very easy to do, you simply ask your fish monger if the fish is ethically sourced and choose the one that is. Easy huh?? So, for this dish you want to choose a fish that is ethically sourced, firm (Definitely not flaky), and meaty in texture.
In New Zealand I use ‘Trevally’, it’s a wonderfully firm, versatile fish that I use in a lot of my pescatarian cooking, because it doesn’t fall apart when cooked. It also has a wonderful taste and it is cost effective and most importantly a more sustainable option.
These tortillas are a great way to get fish into your kids, it’s disguised perfectly by all the gorgeous colours and tastes that they won’t even notice it’s healthy!
- 12 small, plain tortillas
- 3 Tbsp cajun seasoning
- ½ tsp salt
- 5 large fillets firm, white fish chopped into bite size chunks (I use Trevally)
- 1 tsp olive oil
- 4 Tbsp chipotle sauce
- ¾ cup plain yoghurt
- juice 1 lime
- 5 large tomatoes, chopped
- 1 avocado, chopped
- ½ melon, chopped
- 1 bunch coriander, chopped,
- juice 1 lime
- Pre-heat oven to 160 degrees celsius.
- Combine the salt, flour and cajun seasoning and roll the fish in it so that each fish chunk is completely covered (sometimes it is easiest to put all of the ingredients into a plastic bag and shake).
- Whisk together the yoghurt, lime juice and chipotle sauce and put in the fridge until needed.
- In a bowl combine the chopped melon, tomatoes, coriander, avocado and juice of 1 lime.
- Turn your oven heat down to low and put your tortillas in the oven to heat, you do not want them to go crispy so you will need to watch them.
- In an oiled pan fry each piece of fish so that it is golden brown on each side.
- Remove the tortillas from the oven and fill with the fish and the melon salad. Top with the yoghurt sauce.
- Serve hot with lime wedges.