Tacos – a family favourite! Corn on the cob is seasonally available during the summer months, so this recipe uses frozen corn which is readily available all year round and the flavour is not jeopardized – it’s truly delicious so we understand if you’re tempted to double the corn.
This Week
2 Dec - 8 Dec
Meal Prep Guide
- Make the slaw.
Ingredients
1 carrot (grated)
1/2 cup fresh coriander (finely chopped)
¼ large green cabbage (finely sliced)
1 bag of baby cos (finely sliced)
Juice of ½ lemon
Pinch of salt
Method
1. Place the cabbage in a bowl with a pinch of salt and mix well (the salt helps the cabbage to break down).
2. Then add the carrot, coriander, cos, lemon juice and toss well. Pop in an airtight container in the fridge.
Tips
Tips
- Coat the fish with a little olive oil before dusting with spices.
- If you’re cooking your fish in butter, use some olive oil as well to stop the butter from burning.
- If you have some leftover pickled onions from last week then you can add them to the tacos.
Shortcuts
- If you don’t want tortillas you can turn this into a salad by making extra slaw, double the corn and finish with a drizzle of olive oil.
- You can swap the fish for chicken tenderloins – coat with the same spice mix and cook for a little longer until golden brown on the outside and cooked through.
- To make this vegetarian or vegan friendly simply swap out the fish for some black beans panfried in the spices and olive oil. We also suggest doubling the amount of corn.
Smokey Black Beans
Ingredients
- 400g tinned black beans (rinsed and drained)
- 1 Tbsp olive oil
- 1 clove of garlic (crushed)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- Pinch of chilli flakes
- Pinch of salt and pepper
- 1 tsp honey or maple syrup
Method
- Heat the olive oil in a frypan over a medium-high heat
- Once hot, add the black beans, garlic, spices, honey or maple syrup, salt and pepper.
- Cook for a few minutes until warmed through and they start to blister and char, mash some of the beans slightly with the back of your spoon/spatula.
Ingredients
Slaw
- 1 carrot (grated)
- 1/2 cup fresh coriander (finely chopped)
- ¼ large green cabbage (very finely sliced)
- Juice of ½ lemon
- Pinch of salt
Guacamole
- 1 large avocado
- ¼ red onion (finely diced) *pop the remainder in a container for the mac and cheese.
- Juice of ½ lemon
- 1 tsp olive oil
- Salt and pepper
Crispy pan fried corn
- 1 cup of frozen sweet corn (defrosted and drained)
- 1 Tbsp butter or olive oil (butter gives a delicious flavour)
- ½ tsp smoked paprika
Fish
- 600g-800g white fish (we used tarakihi)
- 1-2 Tbsp olive oil
- 1-2 Tbsp butter
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- Pinch of chilli flakes
- Salt and pepper
Serve with
- Tortillas (corn or flour)
- Hot sauce
- Sour cream or yoghurt
- Pickled onions (optional)
Method
Slaw
- Place the cabbage in a bowl with a pinch of salt and mix well (the salt helps the cabbage to break down).
- Then add the carrot, coriander, lemon juice and toss.
Guacamole
- Add all ingredients into a bowl, use the back of a fork to mash the avocado and incorporate the other ingredients.
Crispy pan fried corn
- Heat a small pan to medium-high heat, add butter, corn and salt.
- Spread corn evenly across the pan, and leave for 2 – 3 min until you hear some popping, stir and let sit again until charred in places.
- Sprinkle over paprika and extra sea salt.
Fish
- In a small bowl mix together all the spices (smoked paprika, cumin, coriander, chilli flakes) and salt and pepper.
- Drizzle some olive oil over the fish fillets and then coat with the spice mix.
- Heat the oil and butter in a large pan over a medium heat, once hot add the fish and cook for 2-3 minutes on either side (depending on the size of the fillets)
Serving
- Heat the tortillas in some tinfoil in the oven for 5 minutes.
- To construct your tacos spread over some sour cream or yoghurt, then the guacamole, slaw, charred corn and then add the fish and top with some hot sauce.
Variations
- If you don’t want tortillas you can turn this into a salad by making extra slaw, double the corn and finish with a drizzle of olive oil.
- You can swap the fish for chicken tenderloins – coat with the same spice mix and cook for a little longer until golden brown on the outside and cooked through.
- To make this vegetarian or vegan friendly simply swap out the fish for some black beans panfried in the spices and olive oil. We also suggest doubling the amount of corn.
Smokey Black Beans
Ingredients
- 400g tinned black beans (rinsed and drained)
- 1 Tbsp olive oil
- 1 clove of garlic (crushed)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- Pinch of chilli flakes
- Pinch of salt and pepper
- 1 tsp honey or maple syrup
Method
- Heat the olive oil in a frypan over a medium-high heat
- Once hot, add the black beans, garlic, spices, honey or maple syrup, salt and pepper.
- Cook for a few minutes until warmed through and they start to blister and char, mash some of the beans slightly with the back of your spoon/spatula.
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