fish tacos with lentil tortillas
Ingredients
200g masa harina (see notes)
- 250-300g water
- 300g Mount Zero Persian Red Lentils, cooked
- ½ tsp Mount Zero Pink Lake Salt
400g boneless and skinless white fish filet, such as ling or flake
200g plain flour
½ to 1 tsp ground cumin
½ to 1 tsp Mount Zero Pink Lake Salt With Chilli
½ cup Mount Zero Arbequina Extra Virgin Olive Oil
Freshly ground black pepper, to taste
1 avocado, diced
2 tomatoes, chopped
⅓ bunch of coriander, chopped
Drizzle of Mount Zero Lime Pressed Extra Virgin Olive Oil
- 1 cucumber, cut in strips
1 red onion, finely chopped
Chipotle mayo
Fresh coriander
Directions
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Boil the lentils until soft (20-25 minutes), then drain and transfer to blender, mix until smooth.
Mix tortilla flour with half the water, the lentils, salt and add remaining water until smooth dough is achieved. Allow to rest for 10-15 minutes.
Heat a cast iron skillet on high heat until ripping hot.
Divide dough in roughly 50g balls, roll each portion into a circle and transfer individually to the hot skillet. Allow to cook until lightly brown and easy to remove (1-2 min), flip and cook other side.
Keep tortillas warm in a tea towel, allow tortillas to sit for 10 minutes before eating.
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Mix avocado lightly with a fork and then mix with other ingredients. Season to taste with salt and pepper.
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Mix the flour and spices together. Cut the fish into 2cm strips and coat with the flour and spice mix.
Heat up olive oil in a frying pan and add the coated fish strip, fry for 2 minutes each side until golden. Transfer to paper towel to remove excess oil.
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Add guacamole to tortilla, then cucumber and the fish strips. Top with red onion, chipotle mayo and coriander.