Well, what can I say about these except…….. OMG!  Zesty lime, spicy chilli and melt in your mouth fish fillets, wrapped in a chewy, charred, authentic corn tortilla topped with a jalapeño mayo?  Oh yes, oh yes……..oh yeeeessss!!!  I’ll have what she’s having……;)

Prep time:  30 Minutes               Cooking time:   10 Minutes                $ Low Budget

Serves 4

12 corn tortillas

400gm of flathead fillets (other firm white fish will do)

1 clove of garlic, chopped

Juice of 1/2 a lime

1 green chilli, deseeded (if you wish)

1/2 a cup of coriander stems

1/2 tsp of ground cumin

1/2 tsp of paprika

1/2 tsp of ground coriander

2 tbs of extra virgin olive oil

1/2 tsp of sea salt

Ground black pepper

1 baby cos, washed and shredded

A good handful of baby rocket leaves

1 cup of coriander leaves, roughly chopped

Lime wedges

Pico de Gallo Salsa:

4 large ripe tomatoes, deseeded and finely chopped

1 small red onion, very finely diced

1 cup of coriander leaves, finely chopped

1 green chilli, finely chopped

1 tbs of extra virgin olive oil

Juice of 1/2 a lime

Sea salt and pepper

Jalapeño Mayonnaise:

1 tbs of sour cream

2 tbs of good quality, whole egg mayonnaise

2 tbs of pickled Jalapeño pieces, finely chopped

1 tbs of pickled Jalapeño  juice

1/2 tsp of paprika

2 spring onions, finely chopped   (some reserved for garnish)

For the salsa, combine all the ingredients in a nice serving bowl and mix well to combine.  Have a taste and adjust the seasoning if needed.

For the Mayonnaise, combine all ingredients in a nice serving bowl and mix well to combine.  As above, adjust seasoning if necessary.

For the fish, check and check again that there are absolutely no bones in the fish, particularly as it will be wrapped in a tortilla and you won’t be able to see them.  Use a pair of tweezers to remove any that may be lurking. If your fishmonger has any skills, there won’t be any.  Mine obviously doesn’t as there were quite a few!

Get your mortar and pestle and add the salt, coriander stems, garlic and green chilli and pound away.   The salt will help to break down these ingredients to a nice fine paste.  When you have a paste add the spices, oil and lime juice and mix well. Place the fish fillets in a dish and pour the marinade over the top.  Use your hands to rub the marinade into the fish and set aside for 10 minutes.  You don’t want to leave it too long as the acid in the lime will cook the fish.

Heat a griddle pan on high and cook the fish for about 2-3 minutes either side or until cooked through.  Transfer to a plate and cover with foil to keep warm.

Mix the baby cos, rocket and coriander leaves in a bowl and toss to combine.

There are many methods of cooking corn tortillas but I love the smoky chargrilled flavour of the open flame.  Have a large piece of foil ready to wrap your tortillas in once cooked, to keep them warm but also moist.  I have two burners going and two pairs of tongs (one in each hand,  I look like a bit of a mexican amigo drawing my guns!)) hold the tortillas in the tongs and cook on either side for approximately one minute or until little black bubbles start to appear.  When cooked on both sides wrap tightly in the foil and continue with the remaining tortillas.

To serve, pop everything in the middle of the table and let everyone help themselves……lettuce first, fish fillet,  spicy salsa and lastly, drizzle over the mayo……roll your sleeves up and tuck in!