Ingredients
- 2corn on the cob (for the salsa)
- To tasteextra virgin olive oil (for the corn)
- 1 smalljalapeño, thinly sliced (seeds removed if you prefer it milder)
- 1 x 312 g tinStaffords Whole Mandarin Segments, drained and chopped
- 2ripe tomatoes, diced
- ¼red onion, finely diced
- ¼ cupcoriander leaves, roughly chopped
- 1lime, juiced
- To tastesalt and pepper
- 400-500 gfirm white fish fillets, e.g. kingklip
- 2 Tbspolive oil
- 1 tspsmoked paprika
- 1 tspground coriander
- 1 tsponion powder
- ¼ tspchilli powder
- 1 tspsea salt flakes
- ½ cupsour cream (125 ml)
- 8corn or flour tortillas, lightly charred
- 1 cupshredded cabbage, for serving
- To servelime wedges
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
For the salsa, rub the corn with a little olive oil and salt. Braai or grill until cooked through and lightly charred, then cut the kernels off the cob.
In a medium bowl, combine the charred corn, jalapeño, mandarin segments, tomatoes, red onion and coriander. Season well with salt and pepper, squeeze over the juice of 1 lime and toss to combine.
Place the fish on a baking tray, drizzle with the olive oil and sprinkle over the spices. Rub the spices well into the fish to coat on all sides.
Pan fry the fish over medium-high heat until golden brown and slightly charred. Using a spatula, turn the fish over gently and continue cooking until just cooked through.
Remove the fish and let it rest for 5 minutes before flaking into bite-sized pieces.
To assemble, swish a dollop of sour cream onto each tortilla. Top with a little shredded cabbage, the grilled fish and a generous spoonful of salsa.
Fold and eat with a squeeze of lime juice.
