Ingredients
- 2 cups instant corn masa mix (available from supermarkets or mexican specialty stores)
- 1 cup lukewarm water (more if required)
- ½ red onion, finely chopped
- 2 ripe tomatoes, deseeded and chopped
- 1 jalapeño chilli, chopped
- small bunch coriander, chopped
- 2 limes
- 3 tbsp crème fraîche
- 2 chorizo sausages, sliced on a diagonal
- 600g snapper fillets, boned and skin on, cut into 4cm strips across the fillet
- micro greens
Cooking instructions
- In a large bowl, mix the masa with water for a couple of minutes until a soft, slightly tacky dough is formed. If the dough is dry, add a teaspoon of water at a time until the desired texture is achieved.
- Divide the dough into quarters, then each into thirds, to give 12 small balls of the same size. Cover the balls with a damp tea towel to prevent them drying out.
- Place a ball of dough between two sheets of clingfilm and using a rolling pin (or tortilla press) press each ball to a 15cm (6 inch) diameter disc. Peel off the plastic.
- Toast the tortillas in a dry pan over medium heat for about 30 seconds. Turn and cook for another 45 seconds until the odd brown spot appears.
- Stack the tortillas on a plate under a towel to prevent them drying out while the rest of the tortillas cook.
- Mix the onion, tomatoes, chilli and coriander together in a bowl with the juice of one lime and a generous pinch of salt.
- In another bowl, mix the crème fraîche with the juice of one lime and set aside.
- Fry the chorizo in a hot sauté pan remove, and then fry the snapper in the chorizo infused oil.
- To assemble the tacos, place a small pile of micro greens in the centre of a tortilla and top with slices of chorizo and snapper. Dress with the salsa and a drizzle of the lime crème fraîche.
This recipe serves 4 people.
Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Colin Doyle, Chef, Auckland Seafood School
