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Mexican fish tortillas

  • 4-6
Mexican fish tortillas

Let your dinner guests make up the tortillas themselves. Prepare the fish and arrange on a platter with the salsa.


Corn salsa

  • 400 gram can whole kernel corn, well drained
  • 1 red onion, peeled and finely diced
  • 1 greend and red pepper
  • 200 grams cherry tomatoes
  • 1 avocado, halved, stoned and diced
  • juice 1 large lemon
  • 6 tablespoons olive oil
  • 3-4 tablespoons chopped fresh coriander
  • 2 tablespoons chopped mint

Spicy fish

  • 4 firm or medium-firm textured fish fillets
  • 2 tablespoons flour
  • 1 tablespoon paprika
  • 1 teaspoon each ground cumin and ground coriander
  • 4 tablespoons oil or butter

To assemble

  • 8 flour tortillas
  • sour cream
  • lettuce leaves, torn


  1. To prepare the salsa, toss together the corn, onion, green or red pepper, tomatoes (halved), avocado, lemon juice, olive oil, coriander and mint. Season with a dash of pepper and salt and set aside for at least one hour.
  2. To prepare the fish, cut into 3-4 pieces and pat dry with a paper towel. Put the flour, paprika, cumin and coriander into a plastic bag. Add the fish pieces, a couple at a time, and shake the bag to coat fish with the seasoned flour.
  3. Heat about 4 tablespoons oil or butter in a frying pan and cook the fish pieces quickly over a high heat. Arrange on a serving platter with the corn salsa.
  4. To serve, pile a couple of spoonfuls of corn salsa with a few pieces of fish into a tortilla. Add a dollop of sour cream and a few torn lettuce leaves. Wrap up and enjoy.

Cooks Tips

- The salsa can be prepared up to two hours in advance, but if you'd like to prepare it the day before, leave out the avocado and add just before serving. For a sweeter flavour, try roasting the red and green peppers.

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