YMCA Healthy Living Magazine Autumn 2022 | Page 10

AUTHOR
MARNIE NITSCHKE Marnie Nitschke is an Accredited Practising Dietitian who specialises in gastrointestinal nutrition . Find out more at forkthatnutrition . com and follow her on Instagram @ forkthatnutrition .

QUICK FISH TACOS WITH CHARRED CORN SUPER SALAD

Get more fish into your diet with Marnie ’ s delicious Mexican-inspired family fish tacos .
Serves : 4
INGREDIENTS
Spiced fish tacos } 500g ( around 6-8 small ) flathead fillets } 1 heaped tbsp plain flour } ½ tsp ground cumin } ½ tsp ground coriander } ¼ tsp garlic powder } Salt and pepper } 2-3 tbsp Extra Virgin Olive Oil } 1 packet mini tortillas or taco shells } 2 cups finely shredded red cabbage } Garlic aioli or guacamole
( pre-bought ) } 1 lime , cut into small wedges
Charred corn salad } 1 tin ( 400g ) black beans } 1 red and one green capsicum , finely diced
} 1 small bunch coriander , washed and roughly chopped } 1 tsp ground cumin } Corn 2-3 fresh corn cobs } 1-2 limes ( 4 tbsp juice ) } 2 tbsp extra virgin olive oil ( EVOO ) } 1 medium garlic clove ( 1 tsp finely chopped or grated ) } Salt and chilli powder to taste
METHOD
1 . To cook the corn , peel it , rub with a little EVOO and salt , then either barbeque or over a medium-high heat for about 10 minutes , turning often so all sides become charred .
2 . Remove corn , allow to cool then slice off kernels and add to a large bowl .
3 . Meanwhile , chop the capsicum , garlic and coriander , drain and rinse the black beans and add to the bowl .
4 . Juice the lime , then add to the salad , along with the EVOO , cumin , salt and chilli powder ( if you want some heat ). Mix well to combine , adjust the seasoning , and set aside .
5 . Preheat oven for warming the tacos . Add fish spices and flour to a plastic bag , then add flathead fillets and shake to coat them thoroughly .
6 . Place tortillas in the oven to heat for 5 minutes ( or as per packet instructions ).
7 . Heat olive oil in a large , shallow non-stick pan ( medium high heat ), then add the fish fillets and cook quickly for around 2 minutes , tossing often to coat in the hot oil , until just golden . Remove and drain on absorbent paper .
8 . Serve fish , corn salad , shredded cabbage , lime wedges , tacos and guacamole or aioli on the table , and let everyone dig in and build their own . Enjoy !
10 YMCA HEALTHY LIVING MAGAZINE