Ingredients

7 white fish fillets

1/2 cup sour cream

1/4 cup mayonnaise

juice of 1 lime

25 gram butter

1 red onion, very finely sliced

1 small bunch coriander, leaves picked

6 large tortillas

oil, to brush and fry

25 gram butter

2 avocados, diced

Marinade

5 tablespoon olive oil

2 tablespoon cornflour

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon ground cumin

Salsa

3 cobs sweetcorn, cooked

1 x tin black beans, drained, rinsed

1 punnet cherry tomatoes, halved

2 cup red cabbage, finely chopped

Method

1.Preheat oven to 150˚C (130˚C fan bake). Whisk marinade ingredients in a small bowl, then brush over fish. Cover bowl and put in fridge.

2.Mix sour cream, mayonnaise and lime juice in a bowl. Season with salt and pepper to taste.

3.Put onion, a good pinch of salt, sugar and a squeeze of lime juice in a small bowl. Mix well and leave to sit for 10 minutes. Rinse and drain.

4.To make salsa, slice kernels off corn cobs and add to a bowl with 2 tablespoons of the sour cream mixture, half the coriander, black beans, tomatoes and cabbage. Mix gently to combine and season with salt and pepper.

5.Brush tortillas lightly with oil. Heat a large pan over a high heat and fry the tortillas for a minute or so each side until just starting to go crispy. Transfer to a plate and keep warm in the oven.

6.Heat butter and a splash of oil in a large pan over a medium-high heat. When frothy, season fish fillets and fry a few at a time in the pan. Cook for a couple of minutes each side or until just slightly underdone. Keep warm in the oven while you cook the rest.

7.To serve, place tortillas on warmed plates. Top with some salsa, fish, red onion, avocado, a dollop of sour cream and remaining coriander.

Women's Weekly Food