Dusky flathead tortillas with green mango
All kinds of yum in a tortilla. Serve up as a mid-week meal for the family or impress friends at your next Mexican fiesta.
Ingredients
- Finely grated zest of 1 lime
- 3 tsp salt flakes
- 4 x 120g dusky flathead fillets (skin on), pin-boned
- Lemon myrtle-infused olive oil or olive oil
- 1 green mango, peeled, thinly sliced into long matchsticks
- 1 cup (about 1/2 bunch) watercress sprigs
- 1 cup snowpea tendrils (optional)
- Pearls of 2 finger limes
- 1/4 cup (35g) macadamias, roasted, chopped
- Lime mayo
- 1 egg
- 3/4 cup (180ml) sunflower oil
- 2 tbs lime juice
- 1 1/2 tsp Dijon mustard
- Tortillas
- 2 cups (240g) fine corn (maize) flour (from health food stores)
- Sunflower oil spray, to grease
Method
1.For lime mayo, combine all ingredients and 1 tsp salt flakes in a large jug. Using a stick blender, blend until combined. Cover and chill until needed.
2.For the tortillas, place maize flour in a bowl, add 200ml warm water and combine well with your hands until water is absorbed. Add a little more warm water (up to 80ml) until the dough is smooth and you can form a ball. Season.
3.Divide dough into 8 equal pieces and roll into balls, then cover with a damp tea towel. Place 1 ball between 2 sheets of baking paper, lightly sprayed with oil. Using a tortilla press, flatten the ball of dough to a 3mm-thick round.
4.(Alternatively, flatten dough by pressing down with the base of a heavy pan or dish, then smooth out with a rolling pin.)
5.Spray a non-stick frypan with a little oil and place over medium-high heat.
6.Working with 1 tortilla at a time, cook for 2 minutes each side or until dry and slightly golden. Remove from heat and place on a clean tea towel. Fold over tea towel to cover so tortilla steams slightly. Repeat with remaining tortillas.
7.Combine the lime zest with salt flakes in a bowl. Set aside until needed.
8.To cook the flathead, heat a frypan over high heat, brush fillets with lemon myrtle olive oil or olive oil and season with lime salt.
9.Cook, skin-side down, for 2 minutes, then turn and cook for a further 1 minute or until just cooked through. Keep warm.
10.Spoon a little lime mayo onto warm tortillas and carefully break fish on top. Top with the green mango, watercress, snowpea tendrils, finger lime pearls and macadamia. Serve immediately.