Seafood chilli in tortilla cups

Seafood chilli in tortilla cups

This dish is perfect for sharing, encouraging everyone to just tuck in.

Rachel Khoo

Rachel Khoo's Kitchen Notebook: London

BBC Lifestyle


• 6 tortillas
• 2 tbsp vegetable oil (or other unflavoured oil)
• 6 garlic cloves
• 1 bunch salad onions
• 1 red onion
• 2 dried chipotle chillies
• 2 tbsp tomato paste
• 400g dried turtle beans (or 2 tins)
• 1 tbsp vegetable oil
• 2 tins cherry tomatoes (400g each)
• cinnamon, pinch of
• 1 tsp cumin
• 1 tbsp paprika
• 200g seafood mix
• 200g fish pie mix
• 1 tbsp vegetable oil
• 200g sour cream
• 1 lime
• salt
• sugar, pinch of
• 2 corns on the cob (or 200g tin sweetcorn, drained)

Preparation method

  1. Soak the beans overnight in plenty of cold water (unless using tinned ones).
  2. Drain the beans and give them a rinse.
  3. Chop the salad onion and separate into green and white parts.
  4. Chop the onion finely.
  5. Crush the garlic using a garlic press.
  6. Add the oil, onion, white part of the spring onion, chillies and garlic to a large pot. Fry on a medium heat until the onions are translucent and soft.
  7. Add the tomato paste, cumin, paprika, cinnamon and cherry tomatoes (plus two tins of water).
  8. Stir in the turtle beans and leave to simmer, uncovered for 45 minutes. If using tinned beans, don’t add them until 40 minutes in.
  9. Meanwhile, make the sour cream sauce. Zest and juice the lime into a bowl with the sour cream. Mix with a pinch of salt. Set aside until needed.
  10. Remove the leaves off the cob. Cut off the sweetcorn and set aside.
  11. Place six ovenproof mugs onto a baking tray. Rub the oil on the tortillas and place oil-side down onto the mug – this is to stop it from sticking. Press the tortilla so it fits around tightly around the mug. Bake for 8-10 minutes, or until crisp and golden.
  12. Five minutes before serving, heat a large non-stick pan with the oil. When the oil is hot, add the fish. Shake the pan to make sure the fish doesn’t stick. After two minutes add the seafood and sweetcorn.
  13. Stir and taste the tomato chilli for seasoning and heat (add some more chilli if desired).
  14. To assemble, place a tortilla bowl on each plate and ladle in the chilli mix. Add a dollop of sour cream, top with seafood and sweetcorn, and sprinkle some of the green parts of the spring onion before adding a wedge of lime. Serve immediately, otherwise the bowls will become soggy and start to leak.