A Perfect Pantry

INGREDIENTS

• 1 tsp garlic powder
• 1 tsp ground cumin
• Pinch cayenne pepper or chill powder
• 2 tbsp chopped coriander
• Juice of 1lime or lemons
• 2 tbsp olive oil
• 600g white fish fillets, such as flathead, snapper, basa or blue-eye trevalla
• Soft corn tortillas, shredded lettuce, grated tasty cheese, salsa and sour cream to serve

DIRECTIONS

1. Combine garlic powder, cumin, cayenne pepper and coriander together in a large bowl. Stir in coriander, lime juice and oil and mix well.
2. Trim fillets into 10cm long strips and add to marinade; turn to coat evenly and refrigerate for 10 minutes.
3. Preheat ELECTRIC FRYPAN on setting 8.
4. Remove fillets from marinade and drain well; cook in frying pan for 1-2 minutes. Turnover and cook for a further 1 minute; remove and cover loosely with foil to keep warm.
5. Heat tortillas according to packet instruction.
6. To serve, fill tortilla with a fish fillet and top with shredded lettuce, cheese, salsa and sour cream

TIPS:

Substitute fish fillets with green prawns or chicken breast fillets

Substitute soft corn tortillas with corn taco shells

Serve alternatively with rice and black beans

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan
• Banquet Electric Frypan
• Family Banquet Frypan