Roadside fish tacos



10 min


25 min


4 Servings

Roadside fish tacos

Roadside fish tacos recipe
Photo by Roberto Caruso


  • 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


  • 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
  • 24 g,
  • Carbohydrates
  • 57 g,
  • Fat
  • 13 g,
  • Fibre
  • 7 g,
  • Sodium
  • 411 mg.
Wine Pairings

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.