Spicy Fish Tacos
Time: 25 minutes
Serves: 2 (2 tacos per serve)
2 small corn cobs
2 tsp extra virgin olive oil
2 fillets barramundi, each cut into sixths
Mexican chilli powder (purchased or make your own using paprika, chilli, cumin, oregano, pepper and garlic)
2 tbs reduced-fat Greek yoghurt
2 tsp Tabasco Chipotle Pepper Sauce
4 small soft corn tacos
2 leaves red cabbage, thinly sliced
4 tbs tinned black beans, drained and rinsed
1/2 avocado, cubed
Parsley, to serve
Lime, to serve
1. Place the corn in a small pot and cover with water. Bring to the boil and boil for 10 minutes. Meanwhile, heat a griddle pan over a high heat. Once the corn has boiled, transfer it to the griddle pan. Continuously rotate the corn on the griddle pan until charred. Then, allow to cool and use a sharp knife to remove the kernels from the cob.
2. Meanwhile, heat oil in a large non-stick pan over a medium heat. Liberally coat fish in Mexican chilli powder and then add it to the pan. Cook for two minutes a side, or until cooked through. Flake apart and set aside.
3. Make the sauce by mixing yoghurt and Tabasco Chipotle Pepper Sauce.
4. To assemble, divide corn, red cabbage and black beans among the four tacos. Scatter over the fish. Top with yoghurt sauce, avocado, parsley and a squeeze of lime.