Pull up next to a beach in Mexico and you'll undoubtedly smell the delicious aromas of fish tacos. This homemade version might be missing the ocean breeze, but still maintains the spicy, zingy and fresh flavours of the original creation.
white fish fillets(ContainsFish)
shredded red cabbage
Mexican Fiesta spice blend
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
smokey aioli(ContainsEggsMay be presentTree Nuts)
vinegar (white wine or red wine)
Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Roughly chop the coriander. Roughly chop the tomato. Slice the white fish fillets into 2cm thick strips.
In a medium bowl, combine the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the shredded red cabbage and grated carrot. Just before serving, toss to coat. TIP: Tossing just before serving will help keep the cabbage crisp.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels are jumping out. Transfer to a small bowl.
In a shallow bowl, combine the Mexican Fiesta spice blend, plain flour, the salt and a pinch of pepper. SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the fish strips and gently toss to coat in the spiced flour. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the fish and cook until golden and just cooked through, 2-3 minutes each side. TIP: The fish is cooked through when the centre turns from translucent to white.
While the fish is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table. Build your tacos by spreading some smokey aioli onto the base of a tortilla and topping with some dressed slaw, tomato and fish. Top with the charred corn and the coriander.