Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Fish tacos
Makes 4
Easy
Prep:
Cook:
Serve lemon sole goujons in Mexican-style soft corn tortillas with red onion, cabbage and coriander salad and chipotle mayo
Skip to ingredients
- 220g pack lemon solegoujons
- 1 tsp chipotle pasteor harissa
- 6 tbsp mayonnaise
- 4 soft corn tortillas
- 175g white cabbagefinely shredded
- good handful chopped coriander
- 1 small red onionfinely chopped or sliced
- juice 1 small limeplus wedges to serve (optional)
Nutrition: per taco
- kcal312low
- fat15g
- saturates2g
- carbs34g
- sugars5g
- fibre3g
- protein13g
- salt1.2glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.
step 2
To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.
step 3
Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges, if you like.
