Fish quesadilla with cilantro aioli
Author: Minnie
Recipe type: Lunch
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
- Tilapia (or any white fish) - 2 large pieces
- 1 tsp cumin powder, salt, paprika, lemon juice.
- 1 medium onion finely chopped
- 1 garlic pod minced
- ½ cup good pasta sauce
- black pepper to season
- 3 tbsp oilve oil
- 4 large tortillas
- cilantro aioli (store bought or home made)
- ghost pepper mustard sauce (optional)
- 1 large avocado divided into 4 portions
- Good quality Mozarella cheese
- ½ cup of olive oil mayonaise
- 1 pod of garlic
- ½ cup of fresh cilantro leaves packed
- ¼ tsp of cumin powder
- 1 tsp lime juice.
- Salt to taste.
- Blend the aioli ingredients in a blender and refrigerate for an hour, until ready to use. You can also use store-bought.
- Marinade the fish in salt, paprika, lemon juice and cumin powder for 5 minutes.
- Chop onions and mince garlic.
- Heat oil in a flat pan.
- Add fish and fry each side for about two minutes.
- Add the onions and minced garlic in and around the fish, saute for a minute until soft.
- Add pasta sauce. Using the spatula, gently break the fish and mix the sauce well.
- Making the quesadillas
- Heat a flat pan on low for a minute.
- Lay a tortilla, let it get warm on one side. Flip it over.
- Spread ½ a spoon of aioli, a little ghost pepper mustard.
- Gently scoop the fish and line it up on one side of the tortilla.
- Add 1 portion of avocado, and add cheese liberally.
- Fold the tortila over and press. Cook covered on low until the cheese melts.
- Don't raise the heat else the tortilla will become hard.
- Serve hot
- If packing for lunch, then microwave for 10-15 seconds each. Wrappint them in moist tissue and keeping a small cup of water keeps the tortillas soft.
Recipe by The Lady 8 Home at https://www.thelady8home.com/fish-quesadilla-with-cilantro-aioli/
3.5.3251