Fish Tortilla Wrap
Serves: 1. Prep & cook: 45-55 mins.
Do not be put off by all the ingredients. This is easy to make.
I use tortillas in a pack, as they can be stored in the freezer and heated quickly.
INGREDIENTS:
- 2 -3 tortillas (mini ones are good for this dish)
- 130 – 160g cod or other firm white fish fillet
Marinade:
- 3 tsp oil
- 1 tsp lime juice (I use the bottles variety)
- ½ tsp garlic paste
- ½ tsp chilli paste
- 1/3 tsp salt
- 1/3 tsp cumin powder
Dressing:
- 40g soured cream
- ½ tsp agave nectar or sugar
- 30g cabbage (the inner pale green leaves from a savoy cabbage are good)
- 2 tsp chopped fresh coriander leaves or parsley
- 2 mild sweet piquanté peppers (I use Peppadew) OR ½ spoon chilli paste.
- ¼ tsp salt
- Ground black pepper to taste
METHOD:
Make the marinade:
- Mix all the marinade contents in a bowl.
- Put the whole fish (do not cut up) in a bowl or on a plate.
- Cover the fish on both sides with the marinade and put to one side to chill for at least 30 minutes.
Make the dressing:
- If using peppers from a jar, give them a gentle squeeze before putting them into the dressing to remove the excess juice.
- Put the soured cream, nectar, coriander/parsley, syrup, peppers/chilli, salt and pepper in a bowl then mix (the bottled peppers will break up, but that is OK).
- Finely chop the cabbage, then add to the dressing and mix.
- Put the dressing to one side.
Finally:
- Warm the tortillas in a microwave or frying pan.
- Heating in a microwave takes around 8-12 seconds per tortilla.
- To warm in a frying pan, heat a large pan without any oil on a high heat.
- Add one tortilla and leave for 2-3 minutes then turn over for another 2-3 minutes.
- Put them on a plate (can be warmed in advance).
- Remove the fish from the marinade and discard the marinade.
- Fry or grill the fish for a few minutes until the flesh is white – be careful not to overcook.
- Split the fish and dressing between the tortillas. Place your filling down the centre of the tortilla, just take care not to use too much filling. Fold the bottom over and then fold over both edges.
