A taco doesn’t have to be served in a crisp fried tortilla. These soft, filled tortillas are delicious and so easy to prepare!
• 300g fish fillets (tarakihi, gurnard or snapper)
• juice of 1 lime (or 2 tbsps lemon juice)
• 1tsp ground cumin
• 2 large ripe tomatoes
• ½ tsp salt
• 1 ripe avocado
• ½ tsp sugar
• ¼ cup chopped coriander
• 2–3 tsps olive or canola oil
• 1 finely chopped spring onion
• 6–10 soft corn tortillas
• juice 1 lime (or 2 tbsps lemon juice)
• Tabasco or other chilli sauce to serve (optional)
Arrange the fish fillets in a shallow dish and sprinkle both sides first with the lime (or lemon) juice, then sprinkle lightly with the cumin. Leave to stand while you prepare the salsa and any other accompaniments.
To make the salsa, halve the tomatoes then scoop out and discard the seeds. Cut the flesh into 7 mm cubes. Halve and peel the avocado and cut into similar sized cubes. Put the diced tomatoes and avocado in a small bowl, add the remaining salsa ingredients and mix gently to combine.
Heat 2 tsps of oil in a large non-stick pan (or preheat the barbecue hotplate, and oil it lightly), add the fish fillets and cook for about 2-3 minutes per side, depending on thickness, until just cooked through, then place in a warmed serving dish.
While the fish cooks, warm the tortillas by either placing the bag in the microwave and heating on high (100%) power for about 1 minute or warm each one briefly in a lightly oiled pan or on a hot plate. Wrap in a clean dry tea towel to keep warm.
To assemble, break the fish into 4-5 cm chunks, place several chunks on a tortilla, add a generous spoonful of the salsa and roll loosely. Serve with plain rice and a simple salad if desired.