Corn tortillas

  • 150 grams of masa harina*
  • Pinch of salt
  • 100ml cold water
  • 1 tablespoon olive oil


  • 600 grams Moreton Bay fresh
  • flathead fillets
  • 1 teaspoon of ground cumin
  • Black pepper
  • Salt
  • Flour


  • 2 ripe tomatoes
  • 300 grams cooked sweet corn kernels
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon rind, finely grated
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • ½ red onion, chopped
  • 2 tablespoons coriander leaves

To serve

  • Lime, cut into wedges
  • Chillies
  • Avocado
  • Extra coriander leaves


  1. Mix the masa harina* and salt in a bowl. Add water and olive oil and mix until smooth.
  2. Divide the dough into small balls and leave in the fridge for 10 minutes.
  3. Flatten the dough with your hands. Each tortilla should be 3mm thick.
  4. Lightly oil a frypan and place on a high heat.
  5. Cook for one minute on each side or until lightly browned.
  6. Coat the fish in flour mixed with the cumin, salt and pepper.
  7. Heat oil and cook the fish for one minute on each side and set aside.
  8. De-seed tomatoes and squeeze out juice. Chop remaining flesh. Add sweet corn and mix in all other ingredients.
  9. Spoon into serving bowl.
  10. Warm tortillas in the oven, place cooked fish and salsa on a wooden board or large platter. Add lime wedges, chillies, avocado and extra coriander.

*Masa harina is a finely ground cornmeal. Quality soft tortillas can be purchased pre-made for this recipe.

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