Mexican Fish Recipe
Quesadillas

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, burritos  - anything you fancy really.

It once again shows how versatile a can of tuna can be - all these things should be in your store cupboard, making it a quick and easy meal. Great for the end of the month before pay day or when you've not got time to shop for fresh food. A few ingredients in the cupboard and freezer will make a meal in double quick time. 

If you're on a budget, then leave out the shrimp and add another can of tuna or chop in some onion, bell pepper, mushroom or canned corn for example. Likewise, not everybody likes black olives, so you can leave them out if you want.

The instructions here are for a traditional mexican fish recipe, serving the quesadilla with sour cream and guacamole. That's optional of  course, but it makes a great combination to have the hot filled tortilla and the cool sour cream and the cold but spicy guacamole. 

Quesadillas
2 tbspn oil
1 onion - peeled and chopped finely
2 cloves garlic - peeled and chopped
2 tspn chilli powder - use more or less according to taste
1/2 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 shrimp (prawns)
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.  The melted cheese will hold the two tortillas together as it sticks to both sides. 

Remove from the pan and cut into wedges and keep warm - cover loosely so as not to make them soggy - whilst you cook the remaining tortillas.

Each pair will take 1 minute each side - you might want to keep them warm in a low oven with foil covering.

To serve:

Have a bowl of sour cream for people to help themselves. 

Guacamole

1 large ripe tomato
2 ripe avocado
1  lime - juiced and zested
1 finely chopped chilli - deseed unless  you *really* like heat
small red onion finely chopped
handful fresh cilantro (coriander) chopped

Chop the tomato very finely and add to a bowl.

Halve the avocados and remove the stones - keep one back (I'll tell you why in a minute). Using a spoon, scoop the flesh out into the bowl.

Add the juice of the lime and a little of the zest. 

Mash this together - use a fork or a potato masher. Unless your avocado are ripe, it can be a bit tough, but keep going until you've got it finely mixed. 

Add the chilli, onion and coriander. Stir thoroughly to mix it all together. 

Now - the stone:

If you want to store the guacamole until serving time, pop the stone in the mixture and cover the bowl tightly with saran wrap (clingfilm) and keep in the fridge. The stone will help to stop the mixture going brown. It can't be guaranteed of course as that's avocados for you - they do go brown when cut and stored - but the lime juice and the stone should minimise the risk. 

Salsa salad - dice salad vegetables and stir them into a bowl. Season with a drizzle of olive oil, salt, vinegar (wine, apple cider, kombucha or any type you prefer) and some chopped cilantro (coriander). 

Choose different colors if you can - tomatoes, cucumber, grated carrot, canned corn kernels, red onion, bell pepper, radish, celery, beetroot -  you get the idea. Whatever you can find or fancy. 

You may also like these recipes

Seafood Enchiladas

Seafood Fajitas

Mexican Fish Taco 

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Quesadillas - Mexican Fish Recipe





By Liz Alderson, Mar 31, 2017







Canned tuna goes Mexican - such a versatile fish to keep in your storecupboard, you can have a meal on the table in minutes Quesadillas are a great way of making a little go a long way, tasty and filling.





Prep Time: 10 minutes

Cook time: 10 minutes

Yield: 4

Main Ingredient: tuna, tortillas, cheese, canned tomato