Fish Tacos with Creamy Corn and Green Salsa

Place chipotle powder in a bowl with ¼ tsp sea 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 7 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.

Roughly chop jalapeño chilli, finely chop red onion and thinly slice spring onions. Place together in a bowl with the juice of ½ the lime and half the oil. Mix to combine, season with salt and pepper and set aside.

Heat remaining 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.

Warm tortillas in frypan for 1 minute or until warm and soft. Wrap in a clean tea towel to keep warm

Cut remaining ½ 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 remaining lime.