Recipes

Spicy Fish Tacos with Corn & Tomato Salsa
lucky star pilchards in tomato sauce
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Cooking Time
60 Minutes

Serves Icon

Serves
10-12

INGREDIENTS

  • Filling
  • 1 x 400 g can Lucky Star Pilchards in Sweet Chilli Sauce
  • Vegetable oil, for frying
  • 1 small onion, peeled and sliced
  • 2 cloves garlic, chopped
  • 1 tsp (5 ml) ground cumin
  • Salt and pepper to taste
  • Juice and zest of 1 lemon
  • Tacos:
  • 4 tortillas/wraps (or a pack of 10 soft-shell tacos)
  • ½ iceberg lettuce, shredded
  • 1 baby red cabbage, shredded
  • 1 avocado, pitted and sliced
  • Handful fresh coriander leaves
  • Salsa
  • 1 x 410 g can whole kernel corn
  • 2 spring onions, finely sliced
  • 2 medium tomatoes, finely chopped
  • 1 small handful fresh coriander, chopped
  • 1 red chilli, deseeded and finely chopped
  • ½ Tbsp (7.5 ml) olive oil

METHOD

  1. Filling:
  2. Drain the pilchards and separate them. Reserve the sauce.
  3. Heat a little of the oil in a saucepan, and add the onion, garlic and cumin. Cook until softened and browned. Add the sauce from the pilchard can, the salt and pepper and stir until slightly reduced. Remove from heat, add half the lemon juice and gently stir into the pilchards. Set aside and keep warm.
  4. Tacos:
  5. If using larger tortillas or wraps, cut out 3 x 9-cm tacos from each. In a clean, dry frying pan, heat the tacos until slightly browned and puffed up but not crispy. Lay out on a clean surface. To each taco add a handful of shredded lettuce and red cabbage and a few slices of avocado. Top with a spoonful each of the pilchard mixture
  6. Salsa:
  7. Drain and rinse the corn. Mix together the spring onions, corn, tomatoes, coriander, chilli, remaining lemon juice and zest. Stir in the olive oil and serve with the fish tacos.

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