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Tequila & lime fish tortillas
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Serves: 4
2 tbsp Jose Cuervo Tequila (or water)
2 tbsp lime juice
240g Waitrose Cod Fillets, cut into 2-3cm chunks
4 medium Santa Maria Super Soft Tortillas With Wholewheat
1 tbsp olive oil
100g shredded essential Waitrose White Cabbage
FOR THE SALSA
1 ripe avocado, diced
100g Waitrose Pome Dei Moro Tomatoes, quartered, seeds removed
28g pack fresh coriander, chopped
100g canned sweetcorn
2 red chillies, deseeded and finely chopped
100g mango, diced
1 tbsp lime juice
1 tbsp olive oil
½ red onion, finely diced
4 tbsp fat free Greek yogurt, to serve
1. Combine the tequila and lime juice in a medium bowl and add the fish. Leave to marinate for 5 minutes. Remove with a slotted spoon and set aside on kitchen paper to drain.
2. To make the salsa, combine the ingredients (except the yogurt) in a bowl, mix well and season.
3. Warm a large non-stick frying pan over a high
heat. Toast the tortillas for 1 minute until softened. Remove and keep warm. Return the pan to the heat, warm the oil and fry the fish for 4-5 minutes until golden and thoroughly cooked.
4. Divide between the tortillas, top with a little cabbage, then a generous spoonful of the salsa. Add yogurt and roll up to eat with the remaining salsa on the side.
low in sat fat
1 of your 5 a day
Typical values per serving:
Energy |
1,481kJ 353kcals |
---|---|
Fat | 15.4g |
Saturated Fat | 3.5g |
Carbohydrate | 35.2g |
Sugars | 10.4g |
Protein | 18.4g |
Salt | 0.8g |
Fibre | 3.8g |
This recipe was first published in July 2017.
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