Ingredients Checklist
- 6 butterflied Coorong mullet fillets
- 12 bamboo skewers
- Olive oil
- 12 tortillas, warmed in oven
- 4 baby cucumbers, sliced into ribbons
- Cherry tomatoes or green tomato sliced
- Red onion, sliced
- Lemon and lime wedges
- Green chilli, sliced
- Fresh coriander
- 1 avocado, roughly mashed
Dressing
- ½ cup mayonnaise
- ½ sour cream
- 3-4 tablespoons Sriracha sauce
- Squeeze of lime juice
- Salt to taste
Instructions
- Remove the fin section from the fish fillets and cut separate. Thread one fillet onto each skewer. Set aside.
- Arrange additional ingredients on a large serving board, ready to serve to the table.
- Mix the dressing ingredients together and pour into a serving bowl.
- When ready to serve, heat fry pan with a drizzle of olive oil and cook the fish skewers, allow 2 minutes on each side. Season with salt and pepper. Add to the serving board.
- Add the warm tortillas onto the board and serve.
