A quick weeknight dinner prepared with crumbed frozen fish fillets, a communal salsa brimming with the flavours of Mexico and visions of plump, loaded tacos on street side carts.
- 4 Sealord Hoki 3 Seed Crumb fillets
- 2 large corn on cob
- for the salsa
- juice of 1 lemon
- juice of 1 lime
- 1-inch piece of ginger, roughly chopped
- 1 garlic clove
- 1 tablespoon palm sugar
- 1 teaspoon sea salt flakes
- 2 coriander roots and stem
- 1 large tomato, deseeded and finely diced
- 1 large cucumber, deseeded and finely diced
- 1 red onion, finely diced
- 1 small red capsicum, deseeded and diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 8 wholemeal, plain or corn tortillas
- 3 avocadoes, mashed in a bowl
- a handful of fresh coriander leaves
- sliced fresh jalapenos
- sour cream
- lime wedges
- Cook crumbed fish fillets in the oven according to the instructions on the packet. Remove when done and allow to cool. Chop roughly into bite-sized pieces. Set aside.
- Remove the husks on the corn. Place on an open flame or top shelf of grill/oven. Roast turning it occasionally, until evenly cooked on all sides and starting to char. Using a sharp knife or corn peeler, remove the kernels in a bowl.
- To make the ceviche salsa place lemon juice, lime juice, sugar, salt, garlic, ginger, coriander roots and stem in a small food processor and blend until the consistency of a coarse pesto. Tip into a medium-sized bowl. Add the tomato, cucumber, onion, capsicum, paprika and cumin. Mix well. Adjust seasoning.
- To assemble the tacos, place the tortilla on a plate. Spread some mashed avocado on the tortilla. Heap with baked crumbed fish pieces. Scatter the salsa on top of the fish. Garnish with coriander and jalapenos. Serve with lime wedges and sour cream.