Ingredients
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600g skinless barramundi fillets, cut into 2cm-wide strips
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2 tablespoons extra virgin olive oil
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3 limes, plus wedges to serve
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1/2 cup (100g) black or white quinoa (see note)
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2 corn cobs, kernels sliced
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250g cherry tomatoes, quartered
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4 spring onions, thinly sliced
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1 small red onion, finely chopped
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2 jalapeno or long green chillies, seeds removed, finely chopped
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1 cup roughly chopped mint leaves
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1 cup roughly chopped coriander leaves
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200ml sour cream
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12 corn tortillas, warmed
Method
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1Place fish and 1 tablespoon olive oil in a bowl. Add the finely grated zest of 1 lime and the juice of 2 limes. Season well with sea salt and freshly ground black pepper, then cover with plastic wrap and place in the fridge to marinate for 1 hour.
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2Meanwhile, place quinoa in a pan and cover with 1 cup (250ml) cold water. Bring to the boil, then reduce the heat to medium-low. Cover, then simmer, stirring occasionally, for 30 minutes or until the quinoa is cooked and all water absorbed. Allow to cool.
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3Place corn, tomato, spring onion, red onion and chillies in a bowl. Squeeze in juice of 1/2 lime, then stand for 30 minutes to allow the flavours to develop. Finely chop 1/3 cup each mint and coriander and add to the bowl. Season well with sea salt and freshly ground black pepper, then stir to combine.
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4Combine the sour cream and juice of remaining 1/2 lime in a bowl. Set aside.
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5Heat remaining 1 tablespoon olive oil in a non-stick frypan over medium-high heat. Toss the fish with most of the remaining mint and coriander, then drain and cook, turning, for 1-2 minutes until just cooked.
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6Spread a little lime-infused sour cream over each tortilla, then top with the black quinoa, corn salsa and barramundi. Garnish with the remaining herb leaves and serve with lime wedges.
Source: taste.com.au
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