Tortilla is always a favourite. Try this version with fish to change up the usual Mexican offering.
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
INGREDIENTS
1 cup Black Rice
1 Avocado, ripe, peeled and chopped
1 Granny smith apple, peeled and finely diced 2 Green onions, finely chopped
1 Long green chilli, finely chopped
1/4 cup Coriander leaves, coarsely chopped 1-2 tbsps Lemon juice
2 tbsps Olive oil
4 Skinless snapper fillets, halved lengthways 1 1/2 tsps Mexican chilli powder
8 Flour tortillas
60g Rocket leaves
2 tbsps Roasted tomato salsa, to serve
METHOD
1 Cook the rice following absorption packet directions, remove from the heat and set aside to stand 5 minutes. Spoon rice into a colander. Refresh rice in cold water, set aside in colander to drain really well. Transfer to a large bowl.
2 Combine the avocado, apple, onions, chilli, coriander, lemon juice to taste and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve
3 Combine remaining oil, fish and chilli powder in a large bowl, toss to coat. Season with salt and pepper. Heat a large non-stick frying pan over medium heat. Cook fish, in two batches, for 3-4 minutes or until cooked through. Stand, covered with foil for 5 minutes.
4 Meanwhile, heat tortillas following packet directions.Stir the avocado mixture into rice. Divide the rocket, rice and fish among the tortillas. Serve with tomatillo salsa, if using.
The Carousel thanks the Grains & Legumes Nutrition Council for this recipe.
