Name: Mexican fish tortillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 8 frozen crumbed fish portions; 1 avocado, chopped; 2 tablespoon lemon juice; 200 gram packet shredded coleslaw salad mix; 1/4 cup chopped coriander; 125 gram can corn kernels, drained; 1/3 cup low-fat mayonnaise; 1 1/2 teaspoon mexican chilli powder; 8 flour tortillas, heated; lemon wedges, to serve

Mexican fish tortillas

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

1 tablespoon vegetable oil

8 frozen crumbed fish portions

1 avocado, chopped

2 tablespoon lemon juice

200 gram packet shredded coleslaw salad mix

1/4 cup chopped coriander

125 gram can corn kernels, drained

1/3 cup low-fat mayonnaise

1 1/2 teaspoon mexican chilli powder

8 flour tortillas, heated

lemon wedges, to serve

Method

1.Heat oil in a frying pan over moderate heat. Cook fish, in batches, for 5 minutes on each side or until cooked.

2.Meanwhile, place avocado and half the juice in a bowl; toss to combine. Add salad mix, coriander and corn; toss to combine.

3.Place mayonnaise, chilli powder and remaining juice in a bowl; stir to combine. Divide salad among tortillas. Top with fish. Drizzle with mayonnaise. Serve with lemon wedges.

Heat tortillas as packet directs.
Note

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Ingredients

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