Fish taco with roasted corn and black bean salsa

Instructions

1. For the salsa, preheat the oven to 180˚C.
2. Place the corn cob on a baking tray, drizzle with the oil and sprinkle with the chipotle powder. Season to taste and roast for 30–40 minutes or until lightly charred and tender.
3. Remove the corn from the oven, hold the cob vertically on the chopping board and run a knife down each side, slicing off the kernels. Transfer the kernels to a bowl, add all the remaining ingredients and stir to combine.
4. For the guacamole, place all the ingredients in a bowl and mash until smooth. Season to taste.
5. Heat the sunflower oil in a large non-stick frying pan over medium heat. When hot, add the fish and cook for 3 minutes (depending on thickness) or until golden, then using a spatula, carefully flip over and cook until just cooked through. Remove the fish from the pan, break into chunks and season with lime juice and sea salt.
6. While the fish is cooking, heat a dry heavy–based frying pan over medium heat until hot. Add a tortilla and cook on one side until slightly charred, then remove from the pan and wrap in foil to keep warm. Repeat with the remaining tortillas.
7. To assemble, spread a generous amount of guacamole across each tortilla. Add the fish, hot sauce (if using) and a little roasted corn and black bean salsa. Garnish with chopped coriander and serve.