CRISPY FISH TACO SALAD WITH BAJA DRESSING

Serves: 4

INGREDIENTS

2 corn cobs, husks and silk removed

50g (1/3 cup) plain flour

2 eggs

170g pkt plain corn chips, crushed

500g firm white fish fillets, cut into 3cm pieces

150g (2 cups) shredded red cabbage

1 red capsicum, deseeded, cut into long thin strips

1 avocado, stoned, peeled, quartered, sliced

1 Lebanese cucumber, halved lengthways, sliced

1/4 cup fresh coriander sprigs 2 green shallots, thinly sliced

BAJA DRESSING

85g (1/3 cup) mayonnaise 90g (1/3 cup) Greek yoghurt 1 garlic clove, crushed

2 tbsp fresh lime juice

3 tsp chipotles in adobo sauce 3 tsp tomato sauce

METHOD

Preheat the oven to 180C/160C fan forced. Heat a chargrill or barbecue grill on medium-high heat. Cook the corn on the chargrill for 12 minutes, turning occasionally, or until tender and lightly charred. Set aside to cool slightly. Use a small sharp knife to cut the kernels from the cobs. Meanwhile, place the flour in a shallow bowl, whisk the eggs in another shallow bowl and place the crushed corn chips on a plate. Dip the fish pieces into the flour to coat evenly and shake off excess. Working with a few pieces at a time, dip the fish in the egg, then roll in crumbs, pressing firmly to coat. Transfer to a lightly greased baking tray. Bake for 10 minutes or until cooked through. To make the dressing, stir all the ingredients in a bowl and season to taste. Arrange the corn, cabbage, capsicum, avocado, cucumber, coriander and shallot on serving plates. Top with the fish pieces and drizzle with a little dressing. Serve the remaining dressing on the side.