1. Set oven to 150°C. Finely chop mint leaves (see notes) and combine with yoghurt. Season to taste with salt and pepper. Set aside in the fridge until serving.

2. Remove silks and husks from corn cobs. Quarter and place in a saucepan, cover with water. Bring to the boil. Once the water is boiling the corn is cooked. Drain and place in a bowl at the table.

3. Toss cabbage with 1/2 tbsp olive oil and juice from 1/2 lime in a serving bowl. Season to taste and place at the table.

4. Dice fish fillets and toss with salt, pepper and 1 tbsp smoked paprika (see notes). Heat a large frypan with 1-2 tbsp oil and cook fish, stirring, for 3-4 minutes, or until cooked through.

5. Wrap the tortillas in foil and warm in the oven for 5-10 minutes. Quarter or halve cherry tomatoes.

6. Serve tortillas at the table for everyone to assemble their own tacos with red cabbage, fish, cherry tomatoes, sprouts and mint yoghurt. Serve corn on the side and remaining lime cut into wedges.

Notes:
Alternatively blend mint yoghurt with a stick mixer for a smoother consistency.


Remove corn kernels and add to red cabbage if preferred. 


Use either smoked or regular paprika for the fish.

No Fish option - replacement is diced chicken breast
.
Increase cooking time to 5-6 minutes, or until cooked through.

Gluten friendly option - tortillas are replaced with GF corn tortillas.

mint 1 packet
natural yoghurt 1 tub (200g)

corn cobs 2

red cabbage 1/2 bag
lime 1

white fish fillets 2 packets

tortillas 1 packet

cherry tomatoes 1 punnet
alfalfa sprouts 1/2 punnet

From your pantry:
olive + oil (for cooking), salt, pepper, paprika (ground or smoked)