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
- Combine garlic powder, cumin, cayenne pepper and coriander together in a large bowl. Stir in coriander, lime juice and oil and mix well.
- Trim fillets into 10cm long strips and add to marinade; turn to coat evenly and refrigerate for 10 minutes.
- Preheat ELECTRIC FRYPAN on setting 8.
- 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.
- Heat tortillas according to packet instruction.
- 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