These fish tacos from Chatelaine’s Claire Tansey will be a finger-licking hit at your next dinner party.
PREP 10 min | TOTAL 25 min
Ingredients:
2 cups frozen corn kernels
1 jalapeno, seeded and finely chopped
1 tbsp honey
1 tsp smoked paprika
1/2 tsp salt
2 large basa fillets, about 400 g
1 tbsp vegetable oil
1/2 cup sour cream
1 tbsp jalapeno Tabasco
6 large corn tortillas
3 cups shredded iceberg lettuce
Method:
Combine corn with jalapeno in a large non-stick frying pan set over high. Cook, stirring, until vegetables are slightly charred, about 5 min. Transfer to a bowl and cover with foil to keep warm.
Stir honey with paprika and salt in a small bowl until it forms a paste.
Pat fish dry. Return pan to heat over medium-high. Add oil, then fish. Cook for 2 min. Flip, then spread paste over fish. Cover and continue cooking, about 4 more min.
Stir sour cream with Tabasco. Spread on tortillas. Layer with corn mixture, cut-up pieces of fish and shredded lettuce. Serve warm.
SERVES 4 | PER SERVING 426 calories, 24 g protein, 57 g carbs, 13 g fat, 7 g fibre, 411 mg sodium. Excellent source of vitamin B12.
Courtesy Claire Tansey, www.chatelaine.com