Mexican Fish Tacos with Tomato Salsa and Aioli

Steps

1. Preheat oven to 180°C (if using, see tip). Bring a small pot of salted water to the boil. Cook corn in pot of boiling water for 2 minutes, until tender. Drain and set aside to cool. Slice tomatoes in half and finely dice cucumber and onion (if using). Place all in a medium bowl, along with cooled corn and toss to combine. Season to taste.
2. Wrap tortillas in tin foil and place in oven for about 8 minutes, until warmed through. Alternatively, warm in foil on BBQ for about 4 minutes each side.
3. While tortillas warm, pat fish dry and remove any remaining scales or bones. Cut fish into smaller, bitesized pieces (about 4 x 2cm). Season with salt and lightly coat with Smokin’ Mexican Rub.
4. 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. Alternatively, cook on BBQ.
5. In a small bowl mix mayonnaise and tomato chipotle chutney together. Thinly slice lettuce.
6. To serve, place food in the middle of the table for everyone to help themselves. Fill tortillas with fish, salsa, sliced lettuce and a dollop of aioli. Serve any extra salsa and lettuce on the side.