New Idea — 14 August 2017

Fish Tacos with Tomato Salsa

Makes 10, Prep 20 mins, Cook 10 mins

¼ cup plain flour

3 tsps Mexican chilli spice mix

Salt and pepper, to taste

800g thick white fish fillets,

cut into 3cm pieces

¼ cup vegetable oil

10 mini flour tortillas (14cm)

1 baby cos lettuce,

thinly shredded

Fresh lime wedges and

chipotle aioli, to serve

TOMATO SALSA

3 tomatoes, deseeded,

finely chopped

½ cup chopped fresh coriander

1 Combine flour, spice mix and

salt and pepper in a medium

bowl. Toss fish, one piece at a

time, in mixture. Shake away

excess flour coating.

2 Heat oil in a large frying pan

over a medium heat. Add fish

in two batches. Cook, turning

occasionally, for about 5 minutes,

or until golden and cooked.

Remove. Cover with foil to

keep warm.

3 Meanwhile, to make salsa,

combine tomatoes and

coriander in a small bowl.

4 Heat tortillas according

to packet directions.

5 To assemble, divide lettuce

among tortillas. Top with fish

and salsa. Serve with aioli

and lime wedges.

Photos: Joe Filshie, Oliver Ford, Andre Martin and Benito Martin. Styling: Janelle Bloom and Cass Stokes. Food preparation: Leanne Bielby and Kim Meredith.

NEW FOOD

IDEAS

NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT

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