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fish tacos with fresh smoky tortillas

March 12, 2012

After last week’s deluge (seriously Sydney – flooded train stations, roads and garbage bins floating about in residential areas? What is going on?) I was more than mighty glad to be seeing the sun pop its shiny head out from between the clouds again this weekend just past.

It’s been a funny Summer that’s now gone (already? Really? Oh.) – full of blustery winds and cloudy days that called for striped socks and waterproof anoraks instead of bikinis and flippy dresses herunterladen. No matter, because not even a month ago, I decided that enough was enough and that Summer was coming to my place whether the weather decided to agree or not.

I’ve been having an interesting time of late filme aus netflix herunterladen. There have been decisions to make.

Some rather serious (like, say, what I want to do with my life for the forseeable future).

Some not so serious (such as, whether we plan the middle six nights of our trip or leave it to fortune, the wind and the promise of a working internet connection in Nice).

Others, downright silly (unless, like me, the choice between dusty red leather sandals or canary yellow leather sandals is something to be agonised over for at least five minutes) here we go sprache herunterladen.

Even more interesting is the process of sticking to the decisions that have been made.

Unless the decision relates to whether or not to try one’s hand at freshly made tortillas for lunch, or whether to go the good old frozen dumpling route Download ps3 games on ps4.

The case for frozen dumplings was simple – quick and easy, tasty and filling. Leaves eaters with an additional half hour or so at the beach on a glorious Saturday before watching Tin Tin on the big screen at Bondi.

The case for tortillas? Well!

Soft and supple ard quiz app gefragt gejagt herunterladen. Toothsome and bitey with just a little hint of chilli, smoke and salt.

We swore we’d never buy them pre-packaged, dry and blandly flavoured again.

Served with fish (delicious! Recipe below!) or pork (not quite as delicious! Recipe not provided!) they made the perfect pairing for an early afternoon – the first sunny Saturday of Summer – and were filling enough to last us through to our pizza-under-the-stars come dinnertime wo kann ich apple carplay downloaden.

We made fresh flour tortillas on the stovetop two (and almost three) weekends in a row.

We made them until we ran out of flour.

We made them properly and we made them after a few too many wines and stuffed them up completely video downloadhelper google chrome kostenlos downloaden.

We ate them til we could eat no more.

And somewhere, in amongst the bright stripe of a beach towel and the late afternoon warmth of early Autumn, Summer came out to play.

smoky tortillas

adapted from Donna Hay – makes 16 tortillas (enough for four people)

you will need:

2C plain flour
1tsp smoked paprika
1/2tsp cayenne pepper
2tsp smoked salt flakes or 1tsp table salt
1tbsp (20ml) olive oil
1C (250ml) hot water

how to do it:

1 Download powerpoint on ipad. Place the flour, paprika, cayenne and salt in a bowl and mix up to combine.

2. Pour the oil in the bowl, quickly followed by the hot water. (You want it just about boiling. Cold water will result in a sad sludge and crispy sad tortillas. Trust me.)

3. Using a pair of chopsticks or a butter knife, mix the contents of the bowl about until you start getting a slightly sticky dough beat music. When it is cool enough to touch, knead the dough until it is supple and shiny.

4. Cut the dough into 16 pieces and roll each piece firstly into a ball and then, on a floured surface, into a thin round about 20cm in diameter (they will be thin but they will be stretchy so it is ok).

5. Heat a frypan up and brush it lightly with a touch more oil if it is prone to sticking. Fry each round for a half a minute or so on one side until the top side starts to look dried out download hollow font. Flip it over and it will puff up a little. Cook until the underside is lightly browned and dotted with black blisters. Pop the cooked tortillas under a tea towel or in a warm oven until you are ready to eat.

fish tacos

to look like the above, enough for four people

you will need:

500g basa fillets (or other white fish)
1 tsps cayenne pepper
1/4 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp black pepper

…and to serve:

one tortilla recipe
one cob of corn
a good handful of miniature tomatoes
half a spanish onion (or more if you’re an onion fiend)
one avocado
one bunch of parsley
50ml olive oil
1/2C yoghurt (natural or greek)
pinch of ground cumin
one lemon

how to do it:

1. Put the corn directly onto a medium-heat grill pan or plate. No oil, no seasoning. When the kernels start to blacken, rotate the corn to another side. You’ll end up with sweet, flavoursome, slightly smoky corn kernels that don’t have any of that horrible waterlogged flavour to them.

2. Cut the tomatoes up into segments, slice up the onion thinly into half rings and halve the avocado. Chop the parsley finely and douse it in olive oil.

3. Mix the yoghurt with a pinch of ground cumin and a squeeze of lemon. Segment the rest of the lemon.

4. Toss the fish in the mixed up spices. Cook the fish on a hot grill or fry pan on one side until it is mostly opaque. Flip it over and cook until the fish flakes easily with a butter knife or fork.

5. To serve, lay a tortilla on each plate and let everyone go to town on the ingredients! I like starting with a smear of parsley, then some fish, a heaping of veges and dollops of yoghurt on top with a squeeze of lemon to finish. Yummo!


  • #1
    March 12th, 2012

    Hi Shez, thanks for dropping past my blog. I must say I am impressed by your efforts to make tortillas….they look great! I also think your photos look lovely.

  • #2
    March 12th, 2012

    Just gorgeous. I have a serious weakness for fish tacos- we ate our first ones about three hours south of San Diego on our way to learn to surf in Baja- they’re also fantastic with finely shredded green cabbage and jalapenos.

  • #3
    March 12th, 2012

    Wow I didn’t know it was possible to make your own tortillas ๐Ÿ™‚ YAY! Now I can try to make them myself I always freak out when I make tacos that I’ll run out of tortillas because my man’s a big eater ~ but now i will NEVER run out of tacos WOO HOO ๐Ÿ™‚

  • #4
    March 12th, 2012

    Yes, it’s very sad to be seeing the end of summer when the summer was so disappointing. You’re off to Nice? How fabulous. And this dinner is so healthy, colourful and good for you. What a great meal.

  • #5
    March 12th, 2012

    ah if only you’d posted this before I went out and bought store-bought tortillas on the weekend! they will be the last pack of tortillas I will ever buy methinks ๐Ÿ™‚

  • #6
    March 12th, 2012

    I love your tortilla’s recipe and the addition of fresh corn : ) I did an interpretation of taco’s in February using hot-smoked salmon and feta! Check it out at:

  • #7
    March 13th, 2012

    Definitely sounds like a refreshing and light summer meal – pity that the season is over though! And your tortillas do look great!

  • #8
    March 13th, 2012

    I heard about the rain you guys had- terrible.
    Love this รขโ‚ฌโ€œ plenty of corn. I use coconut chilli in fish tacos รขโ‚ฌโ€œ the bomb!

  • #9
    March 13th, 2012

    Never knew it was soeasy to make tortillas! Going to make my own from now on ๐Ÿ˜€

  • #10
    March 13th, 2012

    Fish in tacos and tortillas is the best thing, heaps better than meat or chicken. The tortilla recipe sounds really delicious, must try it.

  • #11
    March 14th, 2012

    I feel like I completely missed Summer – I was overseas in December, then Jan and Feb were miserable!
    Your recipe for fish tacos has inspired me, I’m definitely going to make them next week ๐Ÿ™‚

  • #12
    March 16th, 2012

    Homemade drunken tortillas, awesome!! Until about 3 years ago I really never go fish tacos. Now I get it, hell yes!

  • #13
    March 19th, 2012

    Home made tortillas?! Awesome! I have always wanted to make these. Thanks for the recipe ๐Ÿ™‚ Mexican food is big in our house so this recipe is a keeper for me!

Shez