Serves 4 - 30 mins
- 1 lime
- 4-5 radishes
- 1 continental cucumber
- 2 tomatoes
- 1/2 bunch chives
- 1 small festival lettuce
- 2 corn cobs
- 8 corn tortillas
From your pantry
Oil, salt, pepper, 1/3 cup mayonnaise, smoked paprika, flour (of choice)
Finely grate zest to yield 1/2 tsp, and squeeze out juice from 1/2 lime (wedge remaining). Combine with 1/3 cup mayonnaise, 1/2 tsp smoked paprika. Season with salt and pepper to taste.
Dice radishes, cucumber and tomatoes, chop chives. Mix in a bowl with 1 tbsp olive oil, salt and pepper (see notes). Rinse and chop lettuce.
Mix 1/4 cup flour with 1 tsp smoked paprika, salt and pepper. Dice fish fillets and toss in flour mixture. Remove husks and silks from corn cobs. Quarter, add to a saucepan with water and bring to the boil. Drain and set aside.
Cook corn tortillas in a large dry frypan as per packet instructions. Place in kitchen towel as you go to prevent them from drying out and becoming stale. Keep pan over medium-high heat (step 5).
Add 2 tbsp oil to frypan. Add fish and cook for 3-4 minutes or until golden and cooked through.
Assemble tortillas at the table with fresh salsa and fish. Drizzle with lime mayo and serve with a side of corn cobs and lime wedges.
Keep fresh ingredients separate in small bowls at the table if the kids prefer! Corn kernels can be added to the salsa too.
Use rice flour for a gluten-free option.
We used La Tortilleria corn tortillas for this recipe, available from the Marketplace