Roadside fish tacos
Prep 10 min
Total 25 min
Makes 4 Servings
Updated Sep 1, 2016
Chatelaine
Ingredients
2 cups
corn kernels, cut from cooked cobs, or defrosted
1
jalapeno, seeded and finely chopped
1 tbsp
1 tsp
smoked paprika
1 tsp
2
1 tbsp
1/2 cup
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
Calories 426, Protein 24 g, Carbohydrates 57 g, Fat 13 g, Fibre 7 g, Sodium 411 mg.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.
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