soft tacos with fish
Tacos are a great way to involve your children in preparing their own meal, and delicious golden fish fillets make a wonderfully tasty alternative to a meat sauce. Place the filling ingredients in different bowls and allow your child to make her own tacos. It’s the best way to learn the art of not overfilling!
2 cobs corn, husks and silks removed
1 avocado, mashed
½-1 tablespoon lemon juice or lime juice
1 golden shallot, finely chopped
1 tablespoon fresh coriander leaves, chopped
2 tablespoons plain flour
1 teaspoon ground coriander
1 ⁄2 teaspoon cayenne pepper (optional)
2 tablespoons olive oil or rice bran oil
400g white fish fillets, cut into strips
4 flour tortillas, warmed through
1 tablespoon light sour cream
½ small iceberg lettuce, finely shredded
Fresh coriander leaves, to serve
Thinly sliced jalapeno chilli, to serve (optional)
Lime cheeks, to serve
- Serves 4
Char-grill or steam the corn until tender. Remove the kernels from the cob. Set aside.
Combine the mashed avocado, shallot, coriander and lemon or lime juice in a bowl. Set aside.
Combine the flour, ground coriander and cayenne pepper (optional) in a large shallow bowl. Turn the fish in the flour mixture to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2 minutes each side or until golden and cooked through. Drain on paper towel.
Divide the warm tortillas among the serving plates. Top with the corn, fish, avocado mixture, sour cream, lettuce, coriander and chilli (optional).
Serve with the lime cheeks.