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!
The quantities provided above are averages only.
Ingredients
1 pack(s)
Sweetcorn
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
(Contains: Mustard)
1 sachet(s)
Curry Powder
(Contains: Mustard)
240 grams
Basa
(Contains: Fish)
Not included in your delivery
1 tbsp
Flour
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
- 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.
- Meanwhile, mix the curry powder with salt, pepper and 1 tbsp flour (per 2P).
- Pat the basa dry with kitchen paper. Carefully coat with the seasoned flour. IMPORTANT: Wash hands and equipment after handling raw fish.
- Cut the tomato into 2cm chunks.
- In a bowl, combine the vinegar with ½ tsp of sugar (per 2P), salt and pepper. This is your dressing!
- Add the charred sweetcorn to the dressing along with the tomato and toss to coat.
- Give the pan a wipe and return to medium-high heat with a drizzle of oil.
- Once hot, lay the basa 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.
- While the fish is frying, trim the salad leaves, halve lengthways and thinly slice widthways.
- Trim and thinly slice the scallion.
- Pop the tortillas into the oven to warm, 1-2 mins.
- 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 just as delicious!
- Serve tortillas, salad leaves, fish, corn, curried aioli, scallion and tomato salsa separately.
- Assemble yourself at the table.
Explore Similar Recipes
