Fish Tortillas Recipes

TORTILLA-WRAPPED FISH

Tortilla-Wrapped Fish image

Provided by Food Network

Time 2h10m

Number Of Ingredients 16

Ingredients

6 tablespoons olive oil
2 cups diced, peeled Yukon Gold potatoes
2 medium yellow onions, diced
4 garlic cloves, minced
2 ripe tomatoes, cored, seeded and diced
1 bunch oregano, leaves only, chopped
1 cup chopped pitted green olives
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
1/2 cup vegetable oil
18 small corn tortillas, recipe follows
6 ounces red snapper or sea bass fillet, about 1-inch thick, washed and dried
2 limes, cut in wedges for garnish
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.
To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.
In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas. Place on a platter and cover with a damp towel. Toast or fry as desired.

FISH TORTILLAS

Fish Tortillas image

This is an adapted recipe. The original was here on Zaar, but used fish fingers instead of fresh fish. So, with that, and the fresh herbs, this dish is just so tasty, and so easy! It's a good weekday meal for when you don't have much time, or much energy!

Provided by Sara 76

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

500 g white fish fillets, cut into chunks
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
1 onion, diced
410 g cream of mushroom soup
1 tablespoon sweet chili sauce
200 ml light sour cream
3/4 cup light cheese, grated
1/2 cup extra light cheese, grated

Steps:

Heat oil in a pan, add parsley and fish, and stir until fish is just cooked.
In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese.
Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce.
Roll the tortillas, and place seam side down in a greased baking dish.
Spoon over remaining sauce, and sprinkle with grated cheese.
Bake in a moderate oven (180C) for about 20 minutes.

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