Mexican-Inspired Fish And Salsa Tortillas - cooking recipe

Ingredients

None None FOR THE FISH
5 tbsp olive oil
2 tbsp cornstarch
1 tbsp dried oregano
1 tbsp paprika
1 tbsp ground cumin
6 None white fish fillets
2 tbsp butter
None None Oil, to brush and fry
None None FOR THE PICKLED ONIONS
1 None red onion, very thinly sliced
None None Pinch sugar and salt
None None Squeeze lime juice
None None FOR THE SOUR CREAM SAUCE
1/2 cup sour cream
1/4 cup mayonnaise
1 None lime, juiced
None None FOR THE SALSA
3 ears corn, cooked
1 None small bunch cilantro, leaves picked
1 can (15 oz) black beans, drained and rinsed
1 pint cherry tomatoes, halved
2 cups red cabbage, finely chopped
None None TO SERVE
6 large flour tortillas
2 None avocados, diced

Preparation

Preheat the oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano, paprika and cumin in a small bowl. Brush over fish. Cover fish and refrigerate 30 mins.
For the pickled onions, mix all ingredients in a small bowl. Let stand for 10 mins. Rinse and drain.
For the sour cream sauce, mix all ingredients in a small bowl. Season with salt and pepper to taste.
For the salsa, slice kernels off corn cobs and add to a bowl with 2 tbsp of the sour cream sauce, half the cilantro, black beans, tomatoes and cabbage. Mix gently to combine. Season with salt and pepper.
Brush tortillas lightly with oil. Heat a large skillet on high heat. Cook the tortillas for a minute or so each side until just starting to crisp. Transfer to a plate and keep warm in the oven.
Heat butter and a splash of oil in a same skillet on medium-high heat. Season fish fillets. Cook in batches for a couple of minutes each side or until just cooked. Keep warm in the oven while cooking the remaining fish.
To serve, place tortillas on warmed plates. Top with some salsa, fish, pickled onion, avocado, a dollop of sour cream sauce and remaining cilantro.