Prep Time
15 Minutes
Cook Time
15 Minutes
Makes
4
Ingredients
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4 Mission Extra Soft Original Tortillas
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1/4 red cabbage, finely shredded
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2 cobs corn, husk and silks removed
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1/4 tbsp olive oil
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1 avocado, skin removed and sliced
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432g canned pineapple chunks
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2 tbsp plain flour
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1 tsp ground coriander
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1 tsp salt
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1/2 tsp cayenne pepper
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400g Barramundi fillets, cut into strips
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1/4 cup mayonnaise
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3 tbsp tomato sauce
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2 - 4 tsp hot sauce
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1 lemon, quartered
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Instructions
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Step 1
Preheat a barbecue plate or large frying pan over medium-high heat and brush corn with 1 tsp olive oil.
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Step 2
Add the corn to the barbecue plate, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.
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Step 3
Combine the flour, ground coriander, salt and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat.
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Step 4
Heat the remaining olive oil in a large frying pan over medium-high heat.
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Step 5
Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.
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Step 6
In a small bowl, combine mayonnaise, tomato sauce and hot sauce.
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Step 7
Heat Mission Extra Soft Original Tortillas to packet instructions.
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Step 8
Divide tortillas among plates and top with the cabbage, corn, avocado, pineapple, barramundi and sauce.
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Step 9
Serve with the lemon segments.