BBQ Cape Whiting & Charred Corn Tacos
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6
Description
Soft tortillas filled with Texan-spiced Cape Whiting in a sticky BBQ glaze, with smoky beans, charred corn with a creamy chipotle drizzle.
Ingredients
Charred Corn & Beans
2 whole corn cobs
Drizzle of olive oil
2 avocados, cubed
1 tin black beans, drained and rinsed
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) Cape Herb & Spice Smoked Paprika
Chipotle Drizzle
½ C (125 ml) sour cream
2 Tbsp (30 ml) mayonnaise
1 Tbsp (15 ml) Cape Herb & Spice Chipotle Chilli Seasoning
1 lime, juiced
1 tsp (5 ml) honey
BBQ Cape Whiting
Olive oil, for cooking
8 flour tortillas, lightly toasted
4 Sea Harvest Cape Whiting fillets, defrosted and cut into cubes
½ C (125 ml) cake flour
2 Tbsp (30 ml) Cape Herb & Spice Texan Steakhouse Rub
Cape Herb & Spice Atlantic Sea Salt
Cape Herb & Spice Black Pepper
BBQ Glaze
½ C (125 ml) Cape Herb & Spice Steakhouse BBQ & Grill Sauce
2 tsp (10 ml) Cape Herb & Spice Texan Steakhouse Rub
2 tsp (10 ml) apple cider vinegar
1 tsp (5 ml) honey
1 lime, juiced
To Serve
1 tomato, washed and chopped into cubes
1 red onion, peeled and chopped into cubes
Flour tortillas, warmed in a dry frying pan
Fresh coriander, washed
2 limes, cut into wedges
Instructions
Charred Corn & Beans
Bring a large pot of well-salted water to the boil. Add the corn cobs and cook for 4 minutes, then remove and drain well. Pat dry with paper towel, brush lightly with olive oil, and char over an open flame or in a hot frying pan until evenly blistered. Allow to cool slightly, then slice off the kernels. Set aside.
Heat a small saucepan with a drizzle of olive oil. Add the beans, cumin and Cape Herb & Spice Smoked Paprika. Cook for 5 minutes, lightly mashing half the beans. Season and set aside.
Chipotle Drizzle
In a bowl, mix the sour cream, mayonnaise, Cape Herb & Spice Chipotle Chilli Seasoning, lime juice and honey. Taste and adjust seasoning and then set aside.
BBQ Cape Whiting
In a bowl, combine the flour and Cape Herb & Spice Texan Steakhouse Rub. Season lightly. Toss the fish cubes in the mixture to coat.
Heat a frying pan over medium heat with a generous drizzle of olive oil. Fry the fish for about 4-6 minutes. Remove from the pan and set aside.
BBQ Glaze
In the same pan, combine the Cape Herb & Spice Steakhouse BBQ & Grill Sauce, Cape Herb & Spice Texan Steakhouse Rub, vinegar, honey and lime juice. Simmer for 5 minutes until slightly reduced. Return the fish to the pan and cook for 2–3 minutes, stirring to coat and glaze the cubes. They should be caramelised and sticky.
To Serve
Mix the tomato and onion together and season with salt and pepper. Fill each warmed tortilla with beans, BBQ fish cubes, avocado, chopped tomato & onion and charred corn. Drizzle with chipotle sauce and garnish with coriander. Serve with lime wedges for squeezing over.
