Photo: Marina Oliphant
- 1 cup dried black turtle beans, soaked overnight
- 4 garlic cloves, unpeeled
- 9 roma tomatoes
- 1 chipotle chilli in adobo sauce
- 1 tbsp olive oil
- 500g white fish fillet, such as flake
- 16 soft corn tortillas
- 1 cup fresh coriander leaves, picked
- 1 avocado, diced
- 1 lime
- Hot sauce to serve, optional
- Serves 4-6
Drain the soaked beans and put in a saucepan with enough water to cover. Cook for 45 minutes or until tender. Drain and set aside. Heat a heavy-based pan over high heat, add unpeeled garlic and roast for 15 minutes, turning halfway through, until outside is blackened. Remove from heat, squeeze garlic out of skins and roughly chop. Discard skins.
Put whole tomatoes under an oven grill and cook until skins are dark and blistered, turn and cook on the other side. Remove from grill, allow to cool, then peel and discard skins. Blend peeled tomatoes and garlic in a food processor. Add chilli and process to combine. Taste the sauce and add more chillies if you like it hot and spicy.
Heat oil in a wide-based pan, add sauce and cook over medium heat to thicken. Add salt to season, if required. Add cooked beans to the sauce and stir to combine. Put fish in a saucepan and cover with water. Bring to a simmer and cook for 10 minutes until flesh is opaque.
Remove from heat and allow to cool in liquid. Drain off liquid and break flesh into small shreds. Add to sauce, heat through and cook until thickened. Check seasoning. To serve, wrap tortillas in two stacks in clean teatowels and steam in a Chinese steamer basket to heat through for a few minutes (or microwave on a plate covered with plastic wrap for about 20 seconds). Put a large spoonful of filling in each warm tortilla, top with fresh coriander and avocado, squeeze over the lime and serve with hot sauce.
- Main Ingredients - Fish
- Cuisine - Mexican
- Course - Main-course