Mexican Fish Recipe
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This is a fantastic mexican fish recipe. It is really versatile - you don't have to make the quesadillas, use the tortilla to make fajitas, enchilada - anything you fancy really.
It once again shows how versatile a can of tuna can be - all these things should be in your storecupboard, making it a quick and easy meal.
Even if you decide to make enchilladas, you only need to heat the oven whilst you're putting the other ingredients together.
Quesadillas
2 tbspn oil
1 onion - peeled and chopped finely
2 cloves garlic - peeled and chopped
2 tbspn chilli powder - use more or less according to taste
1/tspn dried oregano
1 tspn cumin
Salt to taste
1 400g can peeled chopped tomatoes
Black olives - pitted and sliced
1 can tuna
4 oz (100g) peeled and cooked prawns (shrimp)
8 oz (200g) grated hard cheese
8 tortillas
Heat the oil in a pan, add the onions and garlic and fry until soft.
Stir in the spices and cook for a couple of minutes to take out the 'harshness'.
Add the tomatoes and simmer for a few minutes until the sauce has thickened. Stir in the olives, tuna and prawns.
Grease a frying pan and put in a tortilla - add a quarter of the cheese and fish sauce and top with another tortilla.
Fry both sides for a minute or so until the cheese is melted and the tortilla is browned.
Cut into wedges and keep warm - cover loosely so as not to make them soggy - whilst you cook the remaining tortillas.
This mexican fish recipe would easily adapt to fajitas (cigar shaped rolled tortilla) or enchiladas - cigar wrapped, covered in tomato sauce, topped with cheese and baked in the oven.
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Mexican Fish Recipe - to Canned Fish Recipes
