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Fish Tacos in Curried Aioli
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Fish Tacos in Curried Aioli

with sweetcorn and tomato salsa

Fish tacos with vibrant sweetcorn salsa and creamy curried aioli are just the simple yet fun and refreshing dish you're looking for this weeknight evening!

Tags:
Quick
Eat Me First
Allergens:
Fish
Sulphites
Wheat
Egg
Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Sweetcorn

250 grams

Hake

(Contains Fish)

1 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

120 grams

Salad Leaves

1 unit(s)

Scallion

8 unit(s)

Tortilla

(Contains Wheat)

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Korma Curry Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Flour

to taste

Sugar

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Nutrition Values

Energy (kJ)2873 kJ
Energy (kcal)687 kcal
Fat30.5 g
of which saturates7.5 g
Carbohydrate66.9 g
of which sugars12.9 g
Dietary Fiber1.1 g
Protein35.1 g
Cholesterol0 mg
Salt4.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

Char the Corn
1
  • Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
  • Drain the sweetcorn in a sieve.
  • Place a large pan over high heat (no oil).
  • Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. 
  • Stir only twice during this time—you want the sweetcorn to pick up a nice colour.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

Make the Salsa
2
  • Meanwhile, pat the hake dry with kitchen paper and coat with 1 tbsp flour (double for 4p). Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
  • Cut the tomato into 2cm chunks. 
  • In a medium bowl, combine the vinegar with ½ tsp of sugar (double for 4p), salt and pepper. This is your dressing
  • When the sweetcorn is finished cooking, add it to the dressing along with the tomato and toss to coat.
Fry the Fish
3
  • Give the pan a wipe and return to medium-high heat with a drizzle of oil
  • Once hot, lay the hake into the pan and fry until golden, 4-5 mins on each side. IMPORTANT: Fish is cooked when opaque in the centre.
  • Once cooked, transfer from the pan to a board to slice before serving.
Warm the Tortillas
4
  • While the fish is frying, trim the baby gem, halve lengthways and thinly slice widthways.
  • Trim and thinly slice the scallion.
  • Pop the tortillas into the oven to warm, 1-2 mins.
5
  • Mix the aioli and korma paste in a small bowl.
  • When the fish is cooked, carefully slice the fillets into 2cm thick fingers.

TIP: Don't worry if the fish breaks apart while slicing, it will still taste delicious!

6
  • Share the tortillas between plates. 
  • Top with spoonfuls of salad, load on the fried fish and sprinkle on the charred corn and tomato salsa.
  • Drizzle over the curried aioli.
  • Finish by topping with the sliced scallion.