Spicy fish tortillas with crunchy salad – Food & Home Magazine

Ingredients

• CRUNCHY SALAD
• 60ml (¼ cup) olive oil
• 7,5ml (1½ tsp) soya sauce
• 10ml (2 tsp) fresh grated ginger
• 5ml (1 tsp) chopped garlic
• 30ml (2 tbsp) white wine vinegar
• 60ml (¼ cup) castor sugar
• 1 baby red cabbage, thinly sliced
• 3 carrots, peeled and thinly sliced
• 100g mange tout, thinly sliced
• salt and freshly ground black
• pepper, to taste
• 15ml (1 tbsp) sesame seeds,
• lightly toasted
• 5ml (1 tsp) cayenne pepper
• 10ml (2 tsp) paprika
• 10ml (2 tsp) ground cumin
• olive oil, for frying
• 400 – 500g hake, sliced into strips
• SPICED YOGHURT
• 250ml (1 cup) plain yoghurt
• 5ml (1 tsp) cumin
• 5ml (1 tsp) honey
• 5ml (1 tsp) fresh ginger, grated
• 4 – 6 wholewheat tortillas, warmed,
• to serve
• a handful of fresh coriander leaves,
• lime wedges, to serve