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Ingredients (22)

FOR THE SAUCE

160 ml	sour cream
60 ml	sweet chilli sauce
10 ml	lemon juice
15 ml	fresh coriander — finely chopped
	salt and freshly ground black pepper

FOR THE FISH

10 ml	ground cumin
10 ml	dried oregano
10 ml	garlic flakes
10 ml	dried mint
10 ml	ground turmeric
10 ml	ground coriander
	smoked chilli flakes — a pinch
4	hake — portions
	salt and freshly ground black pepper
2	corn on the cob

FOR THE SALSA

250 ml	pineapple — finely chopped
¼	red onion — finely chopped
10 ml	lime juice
15 ml	fresh mint — finely chopped

TO SERVE

16	mini tortilla wraps — toasted
100 g	romaine lettuce — shredded
2	limes — cut into wedges

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Method:

For the sauce, combine all of the ingredients and season lightly. Refrigerate until needed.

For the fish, combine all of the spices and sprinkle the spice mixture over the
fish, covering both sides of each fillet. Cook the fish on a braai grid, over medium coals, for 10 mins. Turn the fillets over and cook for a further 6-8 mins until firm and cooked through.
Season lightly.

For the corn, cook the corn on the cob whole over medium coals for 2-3 mins per side, until lightly charred. Cut the corn off the cob. For the salsa, combine all of the ingredients and season lightly.

To assemble, serve the fish with the tortilla wraps on the side with the sauce, corn, salsa, lettuce, limes and mint leaves to allow diners to build their own tacos.

TIP:
The hake can easily be replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.