raw material:
Corn Salad:
– 1/4 cup mayonnaise
– Juice of 1 lime
– 2 tablespoons chopped fresh cilantro
– 1 tbsp.Honey
– 2 cups grated red cabbage
– 1 cup corn
– 1 jalapeño, chopped
– salt and pepper
corn cake:
– 3 tablespoons extra virgin olive oil
– Juice of 1 lime
– 2 teaspoons paprika
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon cumin powder
– 750 g cod
– 2 teaspoons vegetable oil
– salt and pepper
– 8 tortillas, grilled
– 1 avocado, chopped
– Lime wedges and sour cream, for serving
1 In a large bowl, Whisk in mayonnaise, lemon juice, coriander and honey. Add red cabbage, corn, and jalapenos. Season with salt and black pepper. Cover and refrigerate until ready to serve.
2 in a medium bowl Lightly stir in the olive oil, lime juice, paprika, paprika, cayenne pepper, and cumin. Add cod and stir. Marinate for 15 minutes.
3 in a large frying pan Heat vegetable oil over medium-high heat. Remove the cod from the marinade and season the fish on both sides with salt and black pepper. Place the fish into the pan, flesh side down. Cook, turning once, 3 to 5 minutes per side. Let stand for 5 minutes, then chop with a fork.
4 Assemble the tortillas Served with fish, corn salad and avocado. Squeeze in lime juice and top with sour cream.