Who doesn’t love some midweek Mexican? These tacos are quick, healthy, and delicious, perfect for a Wednesday night.
To char your corn, wrap the cob in aluminium foil, then place directly on a gas stove using a low-medium flame. Cook it for 8 minutes, using tongs to turn them every two minutes so it is evenly charred.
Remove from heat and then leave to cool before unwrapping and cutting the kernels from the cob with a sharp knife.
Meanwhile, cut your fish fillet into cubes, approximately 2cm by 2cm.
Transfer them to a bowl and coat with spices and seasoning.
Heat the olive oil in a heavy-based fry pan over a medium-high heat. Add the fish, and cook for 3-4 minutes or until cooked through, turning regularly. Leave to one side to rest.
Add all of your dressing ingredients to a blender and blitz until smooth.
Arrange the fish, charred corn, and cabbage on the tortillas. Drizzle with the dressing and serve with fresh coriander and a lime wedge.
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