Fish Tacos with Mexican Corn

Fish Tacos with Mexican Corn

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 19, 2017.

A delicious Mexican corn and crumb with great crunch


Ingredients

MEXICAN CORN

  • 2 corn cobs, husk and silk removed
  • ¼ cup Mexican crumb mix
  • 1 tablespoon olive oil
  • ¼ cup shaved Parmesan cheese
  • 1 pottle feta cheese

FISH TACOS

  • 1 packet wholemeal tortilla wraps
  • 1 packet fish fillets
  • 2 tablespoons Mexican crumb mix

SALAD

  • 1 baby cos lettuce
  • 1 tomato
  • 1 Lebanese cucumber
  • Drizzle of olive oil
  • Drizzle of vinegar (e.g. white wine, red wine, cider)

CHIPOTLE SOUR CREAM

  • 1 pottle sour cream
  • 1 sachet chipotle sauce (optional, adults)

Steps

  1. oven to 220˚C. Bring a full kettle to the boil. Line an oven tray with baking paper.
  2. Cut corn cobs in half. Place in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave for 5–6 minutes, until bright yellow and tender. Drain.
  3. While corn cooks, wrap tortilla wraps in foil and bake until ready to use, about 10 minutes. Finely shred lettuce; dice tomato 1cm; peel cucumber into long, thin ribbons, stopping when you reach the core. Place all in a medium bowl and set aside.
  4. Place cooked corn in a baking dish. Wipe out bowl corn was cooked in and add remaining Mexican corn ingredients. Mix with hands to combine, crumbling the feta cheese. Press lightly on top of the corn. Set aside.
  5. Pat fish dry, remove any remaining scales or bones and cut into 4cm pieces. Add fish, remaining Mexican spice mix and a drizzle of oil to a medium bowl and toss to coat. Place in a single layer on prepared tray. Bake (on bottom rack of oven) for about 3 minutes, until nearly cooked through. Turn oven to high grill.
  6. Grill corn (on rack above fish) for 2-3 minutes, until starting to turn golden. Combine sour cream and chipotle sauce in a small bowl and set aside. Add olive oil and vinegar to bowl with salad and toss to combine. Season with salt and pepper.
  7. place fish taco ingredients in the middle of the table and let everyone build their own. Start with a tortilla wrap, then add salad, fish and chipotle sour cream. Serve Mexican corn on the side.

Nutritional Information

Energy 2413 kj
577 kcal
Protein 38.2g
Carbohydrate 58.0g
Fat 18.1g