Name: Mexican platter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 green onions, sliced; 1 long red chilli, thinly sliced; 1 teaspoon ground cumin; 400 gram can red kidney beans, rinsed, drained; 2 4cm pieces char-grilled corn cobs; mini corn chips, warmed, to serve; tortillas, guacamole, grated tasty cheese, shredded lettuce, chopped tomatoes, lime cheeks, coriander leaves, to serve; Coriander fish; 500 gram firm white skinless fish, sliced; 1 tablespoon olive oil; 1 tablespoon ground coriander

Mexican platter

Skip to Recipe

Serves 6

Prep

20M

Cook

10M

Total

30M

Ingredients

2 tablespoon olive oil

2 green onions, sliced

1 long red chilli, thinly sliced

1 teaspoon ground cumin

400 gram can red kidney beans, rinsed, drained

2 4cm pieces char-grilled corn cobs

mini corn chips, warmed, to serve

tortillas, guacamole, grated tasty cheese, shredded lettuce, chopped tomatoes, lime cheeks, coriander leaves, to serve

Coriander fish

500 gram firm white skinless fish, sliced

1 tablespoon olive oil

1 tablespoon ground coriander

Method

1.Heat oil in a large frying pan on medium. Saute onion, chilli and cumin 30 seconds. Stir in kidney beans; cook, stirring, 2 minutes. Transfer to a bowl. Keep warm.

2.To make coriander fish, brush fish with combined oil and spice; season to taste. Cook in a hot frying pan 1-2 minutes each side, until just cooked through. Flake into large pieces.

3.Arrange beans, fish and corn on a large platter.

4.Serve with corn chips, tortillas, guacamole, cheese, lettuce, tomato, lime cheeks and coriander leaves.

5.Allow guests to make their own burritos, nachos or salad.

To make your own guacamole, mash 1 ripe avocado with 2 tablespoons each lime juice and finely chopped red onion. Season to taste.
Note

Woman's Weekly Food

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Ingredients

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