Sea Bass and tahini mayonnaise taco
Serves 4
INGREDIENTS
Tahini mayonnaise
1 tbsp tahini
1 tbsp mayonnaise
1 lime and zest
1 tbsp sesame
1 tsp honey
1 small garlic clove crushed
1 avocado, cut into small cubes
1 jallopeno- finely chopped
small bunch coriander and mint- finely chopped
½ lime + zest of one lime
350g Sea bass- filleted and thinly sliced
¼ Cucumber- cut in half lengthways and deseeded- very finely
slice and dice
3 radishes - very finely slice and dice
2 spring onions - very finely slice and dice
1 tbsp chopped roasted nuts
2 tsp black sesame seeds
1 tbsp sesame oil
1 red chilli- deseeded and finely chopped
4 corn tortillas- cut to the size you want, we have used a
cereal bowl.
INSTRUCTIONS
·
Preheat your oven to 180*
·
Mix the mayonnaise ingredients together and set
aside
·
Mix the chopped avocado with the jalapeno,
coriander, mint and lime juice- smashing it a little. Season generously, set
aside
·
Mix the salsa ingredients together, set aside
·
Place your tortilla wraps in the oven. Crisp
until golden and crisp- around 5 mins
·
Take your wrap (once cooled) and smear over a
tbsp. of the mayo, then the crushed avocado, then give a quick squeeze of lime over
the seabass and then add to the top of the avocado, followed by a table spoon. of the
salsa. Garnish with a little chopped coriander and a little sea salt