Spicy Moroccan Barramundi Tortillas

Blogged by: Norton Plaza & A Healthy Mum 17 Apr 2014 View comments

Ingredients

2 Norton Seafoods large barramundi fillets, cut into 5cm pieces
1 lime, zested and juiced
1 tablespoon Moroccan spice mix
12 pack of mini corn tortillas

Harissa yoghurt:
3 tablespoons Greek yoghurt
1 teaspoon Harissa paste

The salad:
1 425g tin of black beans
1 425g tin of corn
½ cup coriander, chopped
1 avocado, diced
½ punnet of cherry tomatoes quartered

STEP 1 Combine olive oil, lime zest and juice with Moroccan spice mix, then stir the fish pieces through and let marinate in the fridge for two hours or even overnight.

STEP 2 Pan fry fish until tender and lightly browned. Meanwhile, combine beans, corn and coriander in one bowl and the avocado and tomatoes in another bowl ready for serving.

STEP 3 Heat tortillas in a warm oven as per packet instructions. Plate all items and serve at the table for DIY tortillas

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