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