Fish Tacos with Lentil Tortillas

Daniela Zuniga


Lentil Tortillas:

200g tortilla flour (Corn flour)
250-300g water
300g Mount Zero Persian Red Lentils, cooked
½ tsp Mount Zero Pink Lake Salt


400g white fish filet
200g all-purpose flour
½-1 Tsp cumin
½-1 Tsp Mount Zero Smoked Chilli Salt
½ cup Mount Zero Extra Virgin Olive Oil (Arbequina)
Pepper to taste


1 Avocado, diced
2 Tomatoes, chopped
1/3 Bunch of coriander, chopped
Mount Zero Lime Pressed Extra Virgin Olive Oil


1 cucumber, cut in strips
1 Red onion, finely chopped
Chipotle mayo



For the tortillas, boil the lentils until soft 20-25 minutes, drain and transfer to blender, mix until smooth. Mix tortilla flour with half the water, the lentils, salt and add remaining water until smooth dough is achieved. Allow to rest for 10-15 minutes.

Heat up skillet. Divide dough in roughly 50g balls, roll each portion into a circle and transfer individually to the hot skillet. Allow to cook until lightly brown and easy to remove (1-2 min), flip and cook other side. Keep tortillas warm in a tea towel, allow tortillas to sit for 10 minutes before eating.

For the fish, mix the all-purpose flour with the spices. Cut the fish without skin or bones into strips, and coat with the flour and spice mix. Heat up olive oil in a frying pan and add the coated fish strip, fry for 2 minutes each side until golden. Transfer to paper towel to remove excess oil.

For the guacamole, dice avocado and mix with chopped tomato and coriander. Mix using a fork and add some lime-pressed extra virgin olive oil. Season to taste with salt and pepper.

Build the taco - add guacamole to tortilla, the cucumber, and the fish strips. Top with red onion, chipotle mayo and coriander.

I chose a fish taco recipe because homemade tortillas are part of the everyday food I'd have in Guatemala, it’s a bit of home that I made more nutritious and tastier by adding the lentils to the flour.

Recipe Ingredients from the Mount Zero Range