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.