Ingredients

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

  1. Preheat the oven to 220°C.
  2. 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

  1. 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

  1. Place the fish fillets on a lined baking tray and cook as per packet instructions (approx 20 minutes).
  2. 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.