Fish
Fish Tacos with Creamy Corn and Green Salsa
Liven up weeknight cooking with these no-fuss chipotle-rubbed fish tacos served alongside deliciously creamy corn and a jalapeño-spiked salsa for a tongue-tingling flavour hit.
Fish
Liven up weeknight cooking with these no-fuss chipotle-rubbed fish tacos served alongside deliciously creamy corn and a jalapeño-spiked salsa for a tongue-tingling flavour hit.
Place Subtly Smoky Chipotle in a bowl with ¼ tsp salt and fish. Mix to coat fish and set aside.
Cut kernels from corn cob. Zest lime. Heat a dry frypan over medium-high heat. Add corn and cook, stirring, for 3-4 minutes or until golden. Place corn in a bowl and with sour cream and lime zest, season with salt and pepper and mix to combine Set aside. Wipe out frypan.
Heat 1/2 the oil in a frypan over medium heat. Add fish, and cook for 5–7 minutes or until golden and cooked through. Allow fish to cool slightly, then use your fingers to flake fish into pieces. Wipe out frypan and return to heat.
While the fish is cooking, roughly chop jalapeño chilli, finely chop red onion and thinly slice spring onion. Place together in a bowl with the juice of ½ the lime and remaining oil. Mix to combine, season with salt and pepper and set aside.
Warm tortillas in frypan over medium-high heat for 1 minute or until warm and soft. Wrap in a clean tea towel to keep warm.
Cut remaining lime into wedges. Pick coriander leaves from their stems, add to the green salsa and mix to combine. Serve chipotle fish with creamy corn, tortillas, green salsa and lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami