Fish Tortillas with Avocado Salsa

cook 20 mins
  • 1 avocado
  • handful of coriander, chopped, plus extra to serve
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • handful of thyme, chopped
  • 6 skinless gurnard fillets, about 100 g (3 1/2 oz) each, cut into strips
  • 8 soft flour tortillas
  • 100 g (3 1/2 oz) radishes, thinly sliced
  • 1 lime, cut into wedges
  • 50 ml (2 fl oz) soured cream
  • salt and pepper
  • Cut the avocado in half and discard the stone. Peel, then cut into slices.
  • Heat a griddle pan. Mix together the coriander, the oil, cumin, paprika and thyme, then season. Rub over the fish strips, then cook on the griddle pan for 2 minutes on each side until cooked through.
  • Meanwhile, warm the tortillas in a microwave or in the oven according to the pack instructions.
  • Set out the avocado, radishes, lime wedges and soured cream on a serving board. Place a little of the fish, avocado, vegetables and a squeeze of lime in each tortilla and top with soured cream and some coriander sprigs, roll up and eat.
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