Fish Tacos with Creamy Corn and Green Salsa

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.