SPICE UP YOUR PARTY WITH SOME FISH TACOS

INGREDIENTS

600g skinless barramundi fillets, cut into 2cm-wide strips 2 tablespoons extra virgin olive oil 3 limes, plus wedges to serve 1/2 cup (100g) black or white quinoa (see note) 2 corn cobs, kernels sliced 250g cherry tomatoes, quartered 4 spring onions, thinly sliced 1 small red onion, finely chopped 2 jalapeno or long green chillies, seeds removed, finely chopped 1 cup roughly chopped mint leaves 1 cup roughly chopped coriander leaves 200ml sour cream 12 corn tortillas, warmed

METHOD

Place fish and 1 tablespoon olive oil in a bowl. Add the finely grated zest of 1 lime and the juice of 2 limes. Season well with sea salt and freshly ground black pepper, then cover with plastic wrap and place in the fridge to marinate for 1 hour.

Step 2

Meanwhile, place quinoa in a pan and cover with 1 cup (250ml) cold water. Bring to the boil, then reduce the heat to medium-low. Cover, then simmer, stirring occasionally, for 30 minutes or until the quinoa is cooked and all water absorbed. Allow to cool.

Step 3

Place corn, tomato, spring onion, red onion and chillies in a bowl. Squeeze in juice of 1/2 lime, then stand for 30 minutes to allow the flavours to develop. Finely chop 1/3 cup each mint and coriander and add to the bowl. Season well with sea salt and freshly ground black pepper, then stir to combine.

Step 4

Combine the sour cream and juice of remaining 1/2 lime in a bowl. Set aside.

Step 5

Heat remaining 1 tablespoon olive oil in a non-stick frypan over medium-high heat. Toss the fish with most of the remaining mint and coriander, then drain and cook, turning, for 1-2 minutes until just cooked.

Step 6

Spread a little lime-infused sour cream over each tortilla, then top with the black quinoa, corn salsa and barramundi. Garnish with the remaining herb leaves and serve with lime wedges.