Parmesan and Almond-Crusted Fish Tortillas Recipe | TASTE

Ingredients

• 100 g flour
• 2 free-range eggs, beaten
• 100 g Parmesan grated
• 175 g almond flour
• 4 x 400 g firm white sustainable fish fillets (such as hake), cut into strips
• Sea salt and freshly ground black pepper, to taste
• 4 T olive oil, plus ¼ cup
• 1 t paprika
• 1 t cayenne pepper
• 1 t ground cumin
• 1 t coriander seeds
• 6 beetroot, peeled and grated
• 2 avocados, flesh scooped out
• 2 limes
• 10 g coriander, torn
• For the tortillas:
• 420 g flour
• Salt a pinch
• 1⁄3 cup canola oil
• 1 cup warm water