Fish Tacos with Corn Salsa

Fish Tacos with Corn Salsa

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Prep Time 30 mins
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TOTAL TIME 25 mins
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Serves 4



  • 2 ripe avocados, peeled + pitted
  • 1 garlic clove, optional
  • 3 tbsp Greek yoghurt
  • 1-2 limes juiced


  • 1 ½ cups McCain frozen corn kernels, thawed
  • ½ small red onion, finely diced
  • 3 spring onions finely sliced
  • 3 tbsp coriander leaves, chopped

  • 1 cup red cabbage finely sliced 

  • 1 packet frozen crumbed fish bites or crumbed fish fillets (approx.350g-500g) 

  • 1x 750g packet McCain Pub Style® Extra Crispy Chips 

  • 8-10 small taco tortillas

How to make it

  1. In a small food processor/blender, blitz the avocado, garlic, yoghurt & lime juice till smooth. Set aside.

  2. 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.

  3. Finely slice the red cabbage. 

  4. Cook the fish bites according to packet directions.

  5. Cook the McCain Pub Style® Extra Crispy Chips according to packet instructions. Carefully remove from the oven.

  6. In the same pan lightly toast the tortillas on both sides. 

  7. 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.