Fish tacos with corn and avocado salsa

These fibre-rich fish tacos are best served with extra lime for an extra kick of citrus.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 tablespoons plain flourall purpose flourX
1 teaspoon ground turmeric
500g firm white fish fillets, cut into 2cm cubes
2 corn sweetcornXcobs, husks & silk removed
1 small avocado, diced
½ small red onion, diced
250g cherry tomatoes, quartered
2 tablespoons lime juice
1 long red chilli, finely chopped
1 tablespoon extra-virgin olive oil
1 small garlic clove, crushed
butter lettuce leaves, to serve
8 x 26g corn sweetcornXtortillas, warmed or grilled

Instructions

Stay Awake

1 Combine flour and turmeric on a large plate. Toss fish in the flour mixture to lightly coat.

2 Heat a chargrill or barbecue over high heat. Grill corn, turning, for 8–10 minutes, or until lightly charred and tender. Set aside to cool slightly, then carefully cut kernels from the cob.

3 Combine corn, avocado and tomatoes in a medium bowl. Season with black pepper and set aside. Whisk lime juice, chilli, olive oil and garlic together in a small bowl.

4 Heat olive oil in a large non-stick frying pan over a medium-high heat. Cook fish for 1–2 minutes each side, or until golden.

5 To serve, divide the lettuce, fish and roasted corn salad between tacos. Drizzle with a little of the lime dressing to serve.

Variations

Use gluten-free flour to make gluten-free.

Nutrition Info (per serve)

Calories 487 cal

Kilojoules 2044 kJ

Protein 32.0 g

Total fat 16.9 g

Saturated fat 3.1 g

Carbohydrates 48.0 g

Sugar 5.7 g

Dietary fibre 6.7 g

Sodium 432 mg

Calcium 87 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.