Serves 4

INGREDIENTS

• 750g fish fillets, skinned
• and de-boned – we used orange roughy
• 2 tspn of sweet paprika
• 1 tspn of cumin, ground
• Sea salt
• Freshly ground black pepper
• 2 limes cut in quarters
• 8 flour tortilla wraps (2 each) warmed
• 1 baby cos lettuce, finely shredded
• Red chilli, sliced

SALSA

• Handful of coriander leaves roughly chopped
• Juice of ½ a lime
• 1 long green chilli, deseeded, finely sliced (mild to medium heat)
• Pinch of sea salt
• Cracked black pepper
• Splash of extra virgin olive oil
• 1 teaspoon of dried oregano

LIME MAYO

• 250g of whole egg mayonnaise
• Zest of 1 lime, finely grated
• 2 tblspn of fresh lime juice
• ½ tspn of sea salt

Visit Mark Holland’s Food Stuff website at www.foodstuff.com.au for details on his cooking classes, function services and lots more.

Tags: Cooking Recipes Mexican Tacos Fish Salsa Happy Hour Camp Kitchen Oven Food
Category: Cooking
Written: Mon 01 Aug 2016
Printed: August, 2016
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