Ingredients
– 1/4 red cabbage, finely shredded – 1 tablespoon extra virgin olive oil – 1 1/2 tablespoons lemon juice or lime juice – 2 cobs corn, husks and silks removed – 1/4 cup (60ml) olive oil or rice bran oil – 1 avocado, mashed – 1 French shallot, finely chopped – 1 tablespoon fresh coriander leaves, chopped – 3 tablespoons white plain flour – 1 teaspoon ground coriander
Ingredients
– 1/2 teaspoon cayenne pepper – 400 grams white fish fillets, cut into strip – 4 flour tortillas, warmed through – 1 tablespoon Coles Sour Cream – Fresh coriander leaves, to serve – Thinly sliced fresh jalapeno chili, to serve (optional) – Lime cheeks, to serve
Method: 1. In a bowl, mix the shredded red cabbage, extra virgin olive oil, and 1 tablespoon of lemon or lime juice until well combined.
Cook the corn in a steamer over a saucepan of simmering water for 10 minutes or until just tender.
Preheat a barbecue plate or large frying pan over medium-high heat. Brush the corn with 1 teaspoon of olive oil.
Cook the corn, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.
In a separate bowl, combine the mashed avocado, chopped shallot, chopped coriander, and remaining lemon or lime juice.
In a large shallow bowl, combine the white plain flour, ground coriander, and cayenne pepper. Coat the fish strips in the flour mixture.
Divide the warmed tortillas among plates. Top them with the cabbage mixture, corn kernels, cooked fish, avocado mixture, sour cream, fresh coriander leaves.