Servings: 4
Prep time: 20 minutes
Cook time: about 10 minutes
Ingredients
- 500 ml (2 cups) fresh strawberries, finely diced
- 1 jalapeño, membranes and seeds removed, finely chopped
- 1 French shallot, finely chopped
- 30 ml (2 tablespoons) red wine vinegar
- 30 ml (2 tablespoons) olive oil
- 125 ml (½ cup) fresh cilantro, chopped
- 600 gr (1.30 lb) cod, haddock, or walleye fillets
- 125 ml (½ cup) flour
- 30 ml (2 tablespoons) Tex-Mex spice blend
- 30 ml (2 tablespoons) vegetable oil
- 8 small 6-inch (15 cm) tortillas
- 125 ml (½ cup) mayonnaise
- 180 ml (¾ cup) feta, crumbled
- 125 ml (½ cup) crispy fried onions
- 2 limes, cut into wedges
- Salt and pepper to taste
Preparation
- In a bowl, combine the strawberries, jalapeño, shallot, red wine vinegar, olive oil, cilantro, salt, and pepper. Set aside.
- Pat the fish fillets dry and cut them into portions that fit the tortillas.
- On a plate, mix together the flour, Tex-Mex spices, salt, and pepper.
- Coat the fish in the flour mixture and shake off any excess.
- In a large skillet over medium-high heat, heat the vegetable oil and cook the fish in a little vegetable oil for 2 to 3 minutes on each side, depending on its thickness, until it’s nicely browned and just cooked through. The fish can also be grilled for 3 to 4 minutes on each side.
- In a hot skillet or directly on the grill, quickly toast the tortillas.
- Spread a line of mayonnaise on each tortilla, then top with the fish, strawberry salsa, crumbled feta, and crispy fried onions.
- Serve immediately with lime wedges.
