Byron Bay Chilli Co adapted this recipe from The Whole Chile Pepper Book, by Dave Dewitt and Nancy Gerlach, into the flautas you see here. While the original calls for chicken, it works just as well for fish or other seafood.
Byron Bay Chilli Co: Fish Flautas with Avocado Hot Sauce Ingredients
Flautas:
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons oil
- 2 cod fillets, cooked and shredded
- 1/2 cup chopped fresh coriander
- 1/2 teaspoon ground cumin
- 1/2 cup sour cream
- 1 cup shredded tasty cheese
- 24 corn tortillas
- vegetable oil for frying
Avocado Hot Sauce:
- 2 large avocados, pitted and peeled
- 2 tablespoons chopped onion
- 1/2 teaspoon chopped garlic
- 1/4 cup BBCC Salsa Picante or Green Jalapeno Chilli Sauce
- 1 large jalapeno chilli, chopped
Cooking Instructions
Flautas:
- Saute the onion and garlic in the oil until soft.
- Mix the onion, fish, coriander, cumin, and sour cream.
- Heat the oil and cook the tortillas, one at a time, for a few seconds to soften,
being careful they do not become too crisp. - Overlap two tortillas (cover one half of one with the other) and place on it a couple
of tablespoons of the filling. - Sprinkle with cheese, roll tightly, and secure with toothpicks.
- Deep fry until crisp and browned, then drain.
- Remove the toothpicks and serve with avocado sauce and salsa on the side for dipping.
Avocado Hot Sauce:
- Place all the ingredients in a blender and puree until smooth.
- Serve with beans, rice and salad
Serves :12 flautas
