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Tortillas can be used as a base for lots of different fillings. Most people use chicken or ground beef, but I like to use fish goujons fried in breadcrumbs. I also make a salsa with fresh tomatoes, coriander and lime juice that goes really well with the fish. Accompany this with sour cream, refried beans and wild rice - ay caramba! SERVES 2 Preparation Time: 10 Minutes |
| 2 flour tortillas | Salsa: |
| 8 small white fish fillets | 2 medium tomatoes, chopped |
| 1/2 cup breadcrumbs | 1/2 onion, chopped |
| 1 teasp coriander, chopped | |
| 1 teasp sugar | |
| Juice of 1/2 lime |
Heat a large frying pan to a medium heat (no oil) and gently fry the tortillas until puffed up with brown spots on both side. Wrap in a teatowel to keep warm and soft until ready to use.
Spread the breadcrumbs onto a plate, and add a few pinches of spices, such as paprika, chili powder, black pepper, etc, to your taste. Roll the fish fillets in the breadcrumbs. Heat a tablespoon of cooking oil in the frying pan, and fry the breaded fish goujons until cooked.
Place 4 fish goujons on each of the tortillas, add a spoonful of salsa, roll up and serve at once.