Ingredients
Avo and Corn Salad
½ Avocado, diced
Juice of 1 lime
½ cup Chopped Coriander
1 cup Corn Kernels, canned or charred
1 Small Red Onion
2 tbsp Olive Oil
Salt and Pepper, to taste
Avocado Crema
½ Avocado
Juice of 1–2 limes, to taste
½ cup Sour Cream
Salt, to taste
Fish
2 Flathead Fillets (or any fish of your choice), cut into finger-sized strips
1 cup Flour
Salt, to taste
Olive Oil, for spraying
6 Mini Flour Tortillas
Lime wedges, to serve
Method
1
Preheat the oven to 220°C (fan-forced) or 240°C . Alternatively, preheat your air fryer.
2
Make the Avo and Corn Salad:
- In a bowl, combine the diced avocado, lime juice, chopped coriander, corn, and red onion.
- Drizzle with olive oil, and season with salt and pepper to taste.
- Adjust lime juice to make it tangier if desired.
3
Prepare the Avocado Crema:
- In a blender, combine the remaining half of the avocado, sour cream, and lime juice.
- Blend until smooth, then taste and season with salt.
- If you prefer a thinner consistency, add a little water to loosen it up.
4
Cook the Fish:
- In a shallow bowl, mix the flour and taco seasoning, then season with salt.
- Coat each fish strip in the flour mixture, ensuring it's well covered.
- Arrange the fish on a lightly oiled baking tray (or air fryer basket) and spray the tops with olive oil.
- Bake for 5–7 minutes (or air fry), checking for doneness—the fish should be crispy and golden.
5
Warm the Tortillas:
- Follow the package instructions to heat the tortillas.
6
Assemble the Tacos:
- Place a warm tortilla on a plate.
- Add a few pieces of fish, top with a generous dollop of avocado crema, and spoon over the avo-corn salad.
- Serve with lime wedges on the side for extra zest.
Ingredients
Avo and Corn Salad
½ Avocado, diced
Juice of 1 lime
½ cup Chopped Coriander
1 cup Corn Kernels, canned or charred
1 Small Red Onion
2 tbsp Olive Oil
Salt and Pepper, to taste
Avocado Crema
½ Avocado
Juice of 1–2 limes, to taste
½ cup Sour Cream
Salt, to taste
Fish
2 Flathead Fillets (or any fish of your choice), cut into finger-sized strips
1 cup Flour
Salt, to taste
Olive Oil, for spraying
6 Mini Flour Tortillas
Lime wedges, to serve
Directions
1
Preheat the oven to 220°C (fan-forced) or 240°C . Alternatively, preheat your air fryer.
2
Make the Avo and Corn Salad:
- In a bowl, combine the diced avocado, lime juice, chopped coriander, corn, and red onion.
- Drizzle with olive oil, and season with salt and pepper to taste.
- Adjust lime juice to make it tangier if desired.
3
Prepare the Avocado Crema:
- In a blender, combine the remaining half of the avocado, sour cream, and lime juice.
- Blend until smooth, then taste and season with salt.
- If you prefer a thinner consistency, add a little water to loosen it up.
4
Cook the Fish:
- In a shallow bowl, mix the flour and taco seasoning, then season with salt.
- Coat each fish strip in the flour mixture, ensuring it's well covered.
- Arrange the fish on a lightly oiled baking tray (or air fryer basket) and spray the tops with olive oil.
- Bake for 5–7 minutes (or air fry), checking for doneness—the fish should be crispy and golden.
5
Warm the Tortillas:
- Follow the package instructions to heat the tortillas.
6
Assemble the Tacos:
- Place a warm tortilla on a plate.
- Add a few pieces of fish, top with a generous dollop of avocado crema, and spoon over the avo-corn salad.
- Serve with lime wedges on the side for extra zest.