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Roadside fish tacos

108

  • Prep Time10 min
  • Total Time25 min
  • Makes4 Servings
Roadside fish tacos

Roadside fish tacos recipe
Photo by Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 2 cups corn kernels, cut from cooked cobs, or defrosted

  • 1 jalapeno, seeded and finely chopped

  • 1 tbsp honey

  • 1 tsp smoked paprika

  • 1 tsp salt

  • 2 large basa fillets, about 400 g

  • 1 tbsp vegetable oil

  • 1/2 cup sour cream

  • 1 tbsp Jalepeno Tabasco sauce

  • 6 large corn tortillas

  • 3 cups shredded iceberg lettuce

Instructions

  • 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.

Nutrition (per serving)

Calories 426, Protein 24g, Carbohydrates 57g, Fat 13g, Fibre 7g, Sodium 411mg.

Wine Pairings

Roadside fish tacos

BAJA-STYLE FISH TACOS Pair it with: A spritzy white. When it comes to matching wine with fried fish, look no further than a Portuguese vinho verde. The low alcohol and refreshing acidity lift the dish by accenting the delicate fish while cutting through the rich sour cream. Our pick: Gazela Vinho Verde, Portugal, $9.

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