Mojito fish tacos with pineapple salsa

Food24
4 servings Prep: 45 mins, Cooking: 30 mins By Food24
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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 cumin — ground
10 ml dried oregano
10 ml garlic — flakes
10 ml dried mint
10 ml turmeric — ground
10 ml coriander — ground
smoked chilli flakes — a pinch
4 hake — portions
salt and freshly ground black pepper
2 sweetcorn — 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.

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