A corn or wheat tortilla is folded over a filling to create a taco, a typical Mexican cuisine. Tacos are the first fast food since you can eat the package and you don't need silverware.
Equipment
Chopping board
Sharp knife
Juicer
Fork
Garlic crusher
Can opener
Teaspoon
Tinfoil
3 small mixing bowls
Scissors
Plastic cup
Measuring spoons
Clingfilm
Silicone brush
Ovenproof dish
Oven gloves
Ingredients
Serves 4
1 small red onion
2 limes
1 x 190g canned, no
added sugar or salt
sweetcorn
1 fresh red chilli
20g fresh coriander
4 skinless medium-sized
pollock fillets
1 x 5ml spoon ground
cumin
1⁄2 x 5ml spoon paprika
1 garlic clove
1 x 15ml spoon olive oil
8 corn tortilla wraps
2 small ripe avocados
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Method
Set the oven to 220°C, 200°C on the fan, or the gas mark 7.
Slice the red onion in half after peeling it.Place in a dish that is not metallic and chop finely into half-moon shapes.
Cut the limes in half, squeeze out the juice, and then sprinkle the onions with half of it. With a fork, thoroughly combine the onion in the juice before covering with cling film. For later, save the remaining juice.
Cut the sweetcorn open, drain it, and place it in a small basin. Slice the chilli in half, then use a teaspoon to remove the seeds. Add the finely chopped chilies to the sweetcorn.
Add the fresh coriander to the sweetcorn and chilli, cover with cling film, and put aside after washing and coarsely chopping it in a plastic cup.
Place the fish fillets in the ovenproof dish after cutting them in half lengthwise so they resemble fish fingers.
In a small bowl, combine the paprika and cumin. Garlic is peeled, crushed, and combined with the spices and olive oil before being brushed over pollock.
Depending on the thickness of your fillets, bake the fish for 8 to 10 minutes. When the fish is fully cooked, take it out of the oven and gently cover with tinfoil.
Heat the tortillas in accordance with the directions on the package.
Slice the avocado after peeling it and removing the stone.
To keep the avocado slices from turning stale, drizzle the saved lime juice over them.
Top the tortillas with a spoonful of sweetcorn, onions, and avocado before adding some of the fish fillets. Fold and delight!
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