Supplies
Zingy Sweetcorn Salsa
- 325g tin of sweetcorn, drained weight 260g
- ½ small red onion, finely diced
- 10 -12 baby tomatoes (approx 70g), diced
- ½ tablespoon fresh coriander, roughly chopped
- 1 tablespoon olive oil
- 1 lime, juiced
- Salt and fresh black pepper to taste
- 1 teaspoon fresh red chilli, deseeded and diced optional
Avocado, Coriander and Lime Sauce
- 1 large avocado, divided, reserve the other half for garnish
- 3 tablespoon low fat Greek yoghurt
- 1 tablespoon light mayonnaise
- Handful of coriander
- Juice and zest of ½ a lime
- ¼ teaspoon garlic powder
- Salt and fresh black pepper to taste
Ultimate Fish Tacos
- 4 Birds Eye Seeded Crust Fish Fillets
- 8 Soft white tortillas (approx 6” diameter)
- ½ avocado, sliced
- Pickled red cabbage, drained well
- 1 spring onion, finely sliced
- Fresh coriander sprigs
- Chopped red chilli or Mexican chilli sauce optional
- Fresh lime, cut into wedges
Steps
Zingy Sweetcorn Salsa
- Preheat the oven to 220°C.
- Start by making the charred corn salsa. Heat a non-stick frying pan on high whilst you drain the sweetcorn. Pop the sweetcorn into the hot pan and cook for 3-5 minutes, stirring occasionally until the sweetcorn has turned golden and started to char. Remove from the heat, pour in to a medium sized mixing bowl and allow to cool. Once cooled, stir through the red onion, baby tomatoes, coriander, olive oil, lime juice and salt and pepper. If you like a kick, add some freshly chopped red chilli! Place into the fridge until you are ready to serve.
Avocado, Coriander and Lime Sauce
- Make the avocado, coriander and lime sauce, by placing all the ingredients into a blender and blitz until you have a smooth sauce similar to the consistency of mayonnaise (you can also use a stick blender). Adjust the thickness of the sauce with a little extra lime juice or a splash of water if you feel it needs to be loosened.
Ultimate Fish Tacos
- Place the fish fillets on a lined baking tray and cook as per packet instructions (approx 20 minutes).
- Once the fish is cooked, it’s time to assemble the tacos. Lightly warm the tortillas in the frying pan for 2-3 minutes. Spread a heaped tablespoon of the avocado sauce over the tortilla and top with a couple of spoons of the charred corn salad. Divide each fillet into 6 pieces and place 3 pieces of fish into each taco (½ piece of fish per taco). Garnish with a few slices of avocado, some red cabbage, spring onion and few coriander leaves. Add an extra dollop of avocado sauce or hot sauce if you fancy it. Squeeze over a little fresh lime before eating.