FRIJE

Instructions

• 1.   Make sure to carefully follow the quantities indicated on the left to prepare your recipe!
  If you don't have a microwave, preheat the oven to 180°C (160°C fan-forced).
  Dice the tomatoes into small 5mm cubes.
  Slice the onion into thin half-moons and finely chop the coriander (pluck the leaves beforehand if desired).
  Thoroughly wash the lemon and grate the zest using a fine grater, then cut it into quarters.
  Cut the pollock into 2cm strips.
• 2.   In a bowl, mix the flour, ¼ packet of Mexican spices per person (it's spicy! Adjust according to your taste), a pinch of lemon zest, salt, and pepper.
  Add the pollock strips and coat them completely with the mixture.
  Heat a little sunflower oil in a frying pan over medium-high heat and add the onion and pollock. Cook them for 2-3 minutes on all sides, or until they are golden brown and crispy.
  Once cooked, place them on a plate lined with paper towels. Season with salt and pepper.
• 3.   Meanwhile, take the tortillas out of their packaging and tightly wrap them in aluminum foil. Bake them for 3-5 minutes (see TIP).
  In a bowl, mix the mayonnaise with ¼ packet of Mexican spices and ½ tsp of lemon juice per person.
  
  TIP: If you have a microwave, pierce the tortilla packet and heat them for 35-40 seconds.
• 4.   In a bowl, mix a small drizzle of olive oil and lemon juice with the tomatoes, coriander, and cabbage-carrot mixture. Season with salt and pepper.
  Serve the different elements at the table and fill your tortillas as follows: spread a little mayonnaise sauce, add some tomato and cabbage-carrot salad (serve the rest on the side).
  Arrange the pollock strips on top.

Nutritional information *