Roadside fish tacos
108
- Prep Time10 mins
- Total Time25 mins
- Makes4 Servings
Roadside fish tacos recipe
Photo by Roberto Caruso
Ingredients
2 cups corn kernels, cut from cooked cobs, or defrosted
1 jalapeno, seeded and finely chopped
1 tbsp honey
1 tsp smoked paprika
1 tsp salt
2 large basa fillets, about 400 g
1 tbsp vegetable oil
1/2 cup sour cream
1 tbsp Jalepeno Tabasco sauce
6 large corn tortillas
3 cups shredded iceberg lettuce
Instructions
Combine corn with jalapeno in a large non-stick frying pan set over high. Cook, stirring, until vegetables are slightly charred, about 5 min. Transfer to a bowl and cover with foil to keep warm.
Stir honey with paprika and salt in a small bowl until it forms a paste. Pat fish dry. Return pan to heat over medium-high. Add oil, then fish. Cook for 2 min. Flip, then spread paste over fish. Cover and continue cooking, about 4 more min.
Stir sour cream with Tabasco. Spread on tortillas. Layer with corn mixture, cut-up pieces of fish and shredded lettuce. Serve warm.
Nutrition (per serving)
Calories 426, Protein 24g, Carbohydrates 57g, Fat 13g, Fibre 7g, Sodium 411mg.
Wine Pairings
BAJA-STYLE FISH TACOS Pair it with: A spritzy white. When it comes to matching wine with fried fish, look no further than a Portuguese vinho verde. The low alcohol and refreshing acidity lift the dish by accenting the delicate fish while cutting through the rich sour cream. Our pick: Gazela Vinho Verde, Portugal, $9.