Your Home and Garden - - Your Garden -



1 Tbsp flour

2 Tbsp po­lenta

1 Tbsp ground turmeric

1 tsp ground cumin

600g firm, white-fleshed fish, skinned and deboned

2 Tbsp rice bran oil

1 av­o­cado

1 lime

12 tor­tillas

¼ red cab­bage, sliced

2 spring onions, sliced

Small hand­ful co­rian­der leaves

¼ cup pick­led red onions (see recipe, left) Jalapeño pep­pers, to serve (op­tional)

1 In a snaplock bag, com­bine flour, po­lenta, turmeric and cumin. Sea­son well with salt and pep­per. Dice fish into bite-sized pieces and add to the bag, toss­ing well to coat.

2 Heat a fry­ing pan over a medium heat and add the oil. Gently add the fish pieces and cook, flip­ping them once, until golden and cooked through.

3 Roughly mash av­o­cado with a squeeze of lime juice and sea­son with salt and pep­per.

4 Heat tor­tillas in the mi­crowave or a dry fry­ing pan ac­cord­ing to packet in­struc­tions.

5 Fill each tor­tilla with a dol­lop of av­o­cado, a few pieces of fish, red cab­bage, spring onions and co­rian­der. Fin­ish with a tan­gle of pick­led red onions, and jalapeños if you’re feel­ing spicy.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.