In Dinner, Lunch

Serves 4


For the salsa:

2 corn on the cob

Extra virgin olive oil

1 small jalapeno, thinly sliced (seeds removed if you prefer it milder)

1 x 312g tin Staffords Whole Mandarin Segments, drained and chopped

2 ripe tomatoes, diced

¼ red onion, finely diced

¼ cup coriander leaves, roughly chopped

1 lime, juiced

Salt and pepper, to taste

400-500g firm white fish fillets, e.g kingklip

2 Tbsp olive oil

1 tsp smoked paprika

1 tsp ground coriander

1 tsp onion powder

¼ tsp chilli powder

1 tsp sea salt flakes

½ cup / 125ml sour cream

8 corn or flour tortillas, lightly charred

1 cup shredded cabbage, for serving

Lime wedges, for serving



To make the salsa:

Rub the corn with a little olive oil and salt. Braai or grill until cooked through and lightly charred. Cut off the cob.

In a medium sized bowl combine the charred corn, jalapeno, mandarin segments, tomatoes, red onion and coriander. Season well with salt and pepper.

Squeeze over the juice of 1 lime and toss to combine.

Place the fish on a baking tray and drizzle with olive oil and spices.

Rub the spices well into the fish to coat on all sides.

Pan fry fish over medium-high heat and cook until golden brown and slightly charred.

Using a spatula, turn the fish over gently and continue cooking until just cooked through.

Remove the fish and let rest for 5 minutes before flaking into bite-sized pieces.

To assemble the tacos:

Swish a dollop of sour cream onto each tortilla.

Top with a little shredded cabbage, the grilled fish and a generous spoonful of salsa.

Fold and eat with a squeeze of lime juice.

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