Fish Tacos with Corn Salsa
Prep Time
30 mins
TOTAL TIME
25 mins
Serves
4
Ingredients
Guacamole:
- 2 ripe avocados, peeled + pitted
- 1 garlic clove, optional
- 3 tbsp Greek yoghurt
- 1-2 limes juiced
Salsa:
- 1 ½ cups McCain frozen corn kernels, thawed
- ½ small red onion, finely diced
- 3 spring onions finely sliced
- 3 tbsp coriander leaves, chopped
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1 cup red cabbage finely sliced
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1 packet frozen crumbed fish bites or crumbed fish fillets (approx.350g-500g)
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1x 750g packet McCain Pub Style® Extra Crispy Chips
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8-10 small taco tortillas
How to make it
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In a small food processor/blender, blitz the avocado, garlic, yoghurt & lime juice till smooth. Set aside.
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To make the salsa, in a hot pan or grill pan, lightly char half of the corn kernels till slightly blackened. Allow to cool, then mix in the remaining corn kernels with the diced onion, spring onion and chopped coriander. Set aside.
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Finely slice the red cabbage.
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Cook the fish bites according to packet directions.
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Cook the McCain Pub Style® Extra Crispy Chips according to packet instructions. Carefully remove from the oven.
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In the same pan lightly toast the tortillas on both sides.
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To assemble the tacos, smear the tortilla with guacamole. Add sliced cabbage, top with fish bites and McCain Pub Style® Extra Crispy Chips. Add the salsa and garnish with coriander & squeeze with fresh lime. Serve extra chips in a bowl on the side.
