Wholemeal Fish Tortillas
For the wholemeal tortillas:
2 cups (250g) Lighthouse Wholemeal Bread, Pizza & Tortilla Flour
7g (1 1⁄2 tsp) baking powder
3 tbsp (45mL) extra virgin olive oil
1 tsp salt
1⁄2 cup warm water
For the filling:
1/4 red cabbage, finely shredded
1 tablespoon extra virgin olive oil
1 1/2 tablespoon lemon juice or lime juice
2 cobs corn, husks and silks removed
60ml (1/4 cup) olive oil or rice bran oil
1 avocado, mashed
1 French shallot, finely chopped
1 tablespoon fresh coriander leaves, chopped
2 tablespoons plain flour
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
400g white fish fillets, cut into strips
Combine the flour, baking powder and salt in a large mixing bowl and mix together. Slowly drizzle in the olive oil while mixing continuously.
Add the water and mix to a stiff dough; If dough is too sticky, add 1-2 tablespoons of extra flour. Cover the bowl with a damp cloth and allow to rest for 20 minutes.
Knead the dough on a lightly floured surface until smooth. Evenly divide the dough into 5 portions (approximately 75g each) and roll into balls. Flatten a ball of dough and roll out into a circle 3mm thick (or 20cm in diameter). Repeat for the remaining dough.
Put a non-stick pan on low heat. When the pan is hot, quickly and carefully transfer the rolled out dough on. Cook for 30 seconds on each side. Repeat until all tortillas are cooked.
Mix the cabbage, extra virgin olive oil and 1 tbsp of the lemon or lime juice in a bowl until well combined.
Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes or until just tender.
Preheat a barbecue plate or large frying pan over medium-high heat. Brush the corn with 1 tsp of the olive oil. Add the corn and cook, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.
Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.
Combine the flour, ground coriander and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.
Divide the tortillas among plates. Top with the cabbage mixture, corn, fish, avocado, sour cream, coriander and chilli, if desired.