Fish Tacos with Tomato Salsa and Aioli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 26, 2017.

Kids love to eat with their hands. By placing the food in the middle of the table they really feel like they are getting involved in the meal.

Ingredients

Preheat oven to 180°C. Bring a small pot of salted water to the boil. Preheat BBQ hot plate to high (if using). Cook corn in pot of boiling water for 2 minutes, then drain and set aside to cool. Slice tomatoes in half; finely dice red onion (if using); finely dice cucumber. Add veggies, including cooled corn, to a medium bowl and toss to combine. Season to taste.
Cover wraps with foil and warm in oven for about 8 minutes while you cook the fish.
Pat fish dry with paper towels and remove any remaining scales or bones. Cut fish into smaller, bitesized pieces (about 4 x 2cm) and season with salt. Sprinkle over Smokin’ Mexican Rub, tossing to coat.
Heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until just cooked through.
In a small bowl, mix mayonnaise and paprika together. Thinly slice lettuce and place into a serving bowl.
To serve, place everything in the middle of the table for everyone to help themselves. Fill tortillas with some fish, tomato salsa, sliced lettuce and a dollop of aioli. Serve any extra tomato salsa and lettuce on the side.