Tortilla Ingredients:
2 cups Masa Harina
1 ½ - 2 cups hot water
½ tsp sea salt
Salad Ingredients:
300g cabbage
1 capsicum
½ red onion
Handful of parsley
Handful of coriander
Dressing Ingredients:
½ cup Greek yoghurt
1 tbsp chipotle in adobo sauce
Juice and zest of 1 lime
Fish Ingredients:
500g Gurnard (or firm flesh white fish)
Pinch of each garlic powder, ground cumin and sea salt
Make the tortilla dough by mixing together the Masa Harina with salt and then adding the hot water gradually until it comes to form a soft but not sticky dough (consistency of playdough) adding more water if needed. Set the dough aside in a covered bowl to rest for 1 hour. Make the salad by finely slicing the cabbage, red onion, coriander, parsley and capsicum. Mix together and set aside. Make the dressing by mixing all of the ingredients together in a bowl and place in the fridge until required. Once the tortilla dough is rested, divide it into 12 even sized pieces and roll into balls. If you have a tortilla press you can use it to press the balls into tortillas. Alternatively place the ball in between two pieces of baking and roll out with a rolling pin. Heat a pan on moderate to high heat, place a tortilla into the dry pan and cook for approx. 1-2 minutes before turning over and repeating on the second side. Once it is cooked wrap in a tea towel. Continue this process with the remaining tortillas. To cook the fish, season lightly with the cumin, salt and garlic powder. Heat a pan on high heat, add a drizzle of olive oil and place the fish in gently. Cook until the fish is light golden brown and then turn and continue to cook until cooked through. To serve, spread the dressing on one half of the tortilla, add a handful of salad and a fillet of fish. Squeeze over some extra lime juice and enjoy!
*Masa Harina can be found at specialty food stores. It is made from dried corn kernels that are soaked in limewater, ground into masa and then dried. I used Bob’s Red Mill brand and it is gluten free.
