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Charred corn and fish tacos recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 2.50 gm ground cumin
  • 2.50 gm smoked paprika
  • 1⁄4 tsp dried chilli flakes
  • 500g firm white fish fillets (such as flathead)
  • 1 corncob
  • 150g green beans, trimmed
  • 1 Lebanese cucumber, finely chopped
  • 1 long fresh green chilli, deseeded, finely chopped
  • 21.00 gm fresh lime juice
  • 1⁄2 avocado, sliced
  • 8 x 21g corn tortillas, warmed or chargrilled
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • Mix the cumin, paprika, and chili flakes on a plate. Gently press the fish fillets into the spice mixture to coat both sides evenly.
  • Heat up a barbecue grill or chargrill pan over medium-high heat. Lightly oil the corncob and fish. Grill the corncob for 8-10 minutes, turning occasionally until charred and tender. Then, grill the fish for 3-4 minutes per side until cooked. Transfer both to a plate and let them cool for a bit.
  • Steam the green beans for 3 minutes until they are vibrant green and tender-crisp. Immediately cool them in cold running water, then drain and slice in half lengthwise.
  • Carefully slice down the corncob with a small knife near the core to collect kernels. Transfer the kernels to a bowl, then mix in the cucumber, green chili, and lime juice. Toss everything together until well coated.
  • Tear the fish into big chunks. Distribute the beans, fish, and corn mix, along with avocado evenly onto the tortillas. Season generously and garnish with fresh coriander and lime wedges before serving.

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