Outback Jack went fishing with his friend Terry down at Sussex Inlet and caught these lovely leather jacket fishies. He filleted them like a boss! So we had ourselves a mexican night with spicy fish tacos, salsa and a chilli yoghurt dressing. So good, yay!
What you need
10 small tortilla wraps
200g fish fillets
6 tb cornflour
garlic salt + pepper
olive oil spray
200g sweet corn kernels
1/2 punnet cherry tomatoes, diced
1/2 avocado, chopped
2 tb diced cucumber
handful of coriander, chopped
3 tb greek yoghurt
1 tb chilli sauce
What to do
Combine salsa ingredients and season to your preferred tastes with garlic salt. It’s the ultimate secret ingredient introduced to me by my dear friend Sandy Lee. Set aside so the lime juice can make it super zingy and yummy.
Preheat the oven to 220 C. Mix cornflour and spices in a bowl. Cut the fish into strips and dust lightly in the cornflour spice mix. Shake of any excess flour. Lay on a tray and spray generously with olive oil. Bake for 15 mins.
Combine yoghurt with chilli sauce and set aside.
Now you’re ready to rock n roll! Warm up a tortilla in a pan, then remove from pan and place 2 tablespoons of salsa on the wrap followed by a few pieces of fish. Top with some yummy chilli yoghurt dressing. If you think the fish is already spicy enough, this will bring it home even more! :)
Repeat until you have made all the wraps. Place on a board with lime wedges and don’t waste any more time – tuck in.