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Fresh Snapper & Chorizo Tacos with Lime Crema

Cooking time: 50

Cooking method: Pan-fry


  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stack the tortillas on a plate under a towel to prevent them drying out while the rest of the tortillas cook.
  6. Mix the onion, tomatoes, chilli and coriander together in a bowl with the juice of one lime and a generous pinch of salt.
  7. In another bowl, mix the crème fraîche with the juice of one lime and set aside.
  8. Fry the chorizo in a hot sauté pan remove, and then fry the snapper in the chorizo infused oil.
  9. 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