Flathead tacos with pico do gallo salsa
Serves 4
1 green capsicum, finely chopped
3 roma tomatoes, seeds removed, finely chopped
1/2 red onion, finely chopped
1 long red chilli, deseeded, sliced
6 fresh coriander sprigs, stems and roots washed well and finely chopped, leaves chopped
1 tsp each cumin, fennel and coriander seeds (or 3/4 tsp each ground)
1-2 tsp ground chipotle chilli" or chilli powder 500g skinless flathead fillets (or other boneless firm white fish), cut into 2cm cubes 8 x 10cm soft white corn tortillas Juice of 1 lime, plus extra to squeeze 100ml olive oil Sour cream, to serve
Stir garlic, capsicum, tomato, onion, chilli and coriander stems and roots. Stand salsa for about 30 minutes. Meanwhile, crush spice seeds with 3/4 tsp salt in a mortar and pestle. Mix in chilli powder; scatter over fish, coating evenly. Warm tortillas in a hot frypan for a few seconds on each side. Remove and wrap in a clean tea towel to keep warm and soft. Add coriander leaves, lime, 2 tbs oil, 1 tsp salt and pepper to salsa. Mix well. Heat remaining 1/4 cup (60ml) oil in a large frypan over medium heat and fry fish, stirring, for 5-6 minutes, untiljust cooked. Place in a warmed bowl and squeeze over extra lime. Place fish, warm tortillas, salsa and sour cream on the table and let everybody make their own tacos. * From gourmet food shops or online
at herbies.com.au.
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