Pink Ling Tacos

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PREP TIME 25 minutes
COOK TIME 10 minutes
SERVES 4-6

INGREDIENTS

600g skinless pink ling fillets
2 tbsp Pukara olive oil
1 lime, juice
1 cup black rice, precooked
1 cob corn, kernels
250g cherry tomatoes, chopped
1 red onion, diced
10 Old El Paso jalapeños
½ bunch mint, roughly chopped
Sour cream, to serve
Old El Paso gluten free tortillas, lightly toasted
Tasman sea salt

METHOD

Step 1
Add black rice, red onion, cherry tomatoes, mint, corn, jalapeños, oil, lime juice and a pinch of salt into a bowl and stir together.

Step 2
Place pink ling into a hot oiled pan and cook for approx 3 minutes each side.

Step 3
Once cooked, roughly chop up and place into the bowl with salsa and mix together.

Step 4
Once mixed together, place on top of toasted tortillas with a spoonful of sour cream.

Season 3, Dinner, Fish, Lunch, MexicanSimon Hamiltonseason 3, pink ling tacos, tacos, fish, mexican, pink ling, pink ling tacos with black rice and corn salsa, pukara, old el paso, tasman sea salt