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Prepare Savoury Yogurt Sauce

  • low fat yogurt or ½ cup light mayonnaise ½ cup yogurt 1 cup
  • Garlic 1 cl
  • Cucumber 0.5 each
  • Pimentón 1 t

Prepare Filling

  • Firm white fish such as Mahi Mahi or Tilapia 2 lb
  • Cherry Tomato, Red 1 lb
  • Black beans, cooked 1.5 lb
  • Cilantro 0.25 cup
  • Parsley 0.25 cup
  • Olive oil
  • Limes 3 each

To Serve

  • Limes 1 each
  • Corn tortillas 20 each
  1. Prepare Savoury Yogurt Sauce

    • Quarter the cucumber lengthwise and remove the seeds. Grate it on a coarse grater and put in a sieve. Sprinkle with salt and let the excess water come out.
    • Mince the garlic and mix with the yogurt, together with the pimentón.
    • Add the cucumber and stir into the yogurt.
  2. Prepare Filling

    • Preheat the oven at 390°F/ 200°C.
    • Cut the tomatoes in half, place on a lined baking sheet, sprinkle with salt and sugar and drizzle with olive oil. Put in a pre-heated oven and roast for 15 -20 minutes.
    • Finely chop the cilantro and parsley. Add the juice of the lime and the olive oil. Mix with the beans.
    • Cut the fish into 1/2 inch strips. Season with salt and pepper.
    • Heat vegetable oil in a large skillet and fry the fish until golden brown and crisp on one side, then turn over and briefly cook on the other side. Leave to drain on kitchen paper and keep warm.
  3. To Serve

    • Toast the tortillas on a big skillet or in the oven.
    • Divide the bean mixture over the tortillas, top with fish and cherry tomatoes.
    • Serve with the yoghurt sauce and lime wedges.
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