Maderas Fish Tacos

Cook Time 40 minutes

Servings 4


Black Beans and Corn:
400g can black beans, rinsed and drained
310g can corn kernels, rinsed and drained
½ red onion, finely diced
½ long green chilli, or to taste, seeds and membrane removed, finely diced
2 tbs. olive oil
1 tbs. red wine vinegar

Tasty Salsa:
1 ripe avocado, diced
3 ripe tomatoes, seeded and diced
½ red onion, finely diced
½ red capsicum, diced
3 tsp. dried oregano
2 tsp. ground cumin
½ tsp. ground cinammon
½ tsp. ground coriander
½ tsp. sugar
2 tbs. olive oil
1 cup coriander leaves
juice of 1 lime

500g skinless barramundi fillets (or any other firm white-fleshed fish), cut into 2cm chunks
1 tbs. jerk seasoning
2 tbs. rice bran oil, for frying
8 small soft white corn tortillas

Jerk Seasoning:
3 tsp. allspice
1 ½ tbs. salt
½ tsp chili powder
½ tsp. cayenne pepper
2 tbs. garlic powder
1 tbs. sugar
1 tsp. ground cloves
1 tbs. dried thyme leaves
2 tsp. freshly ground black pepper
2 tsp. ground cinammon


To make the black beans and corn, combine all ingredients in a medium size bowl, season and set aside until needed for your tacos.

For the salsa, place the avocado in a large bowl and roughly crush. Add the remaining ingredients and toss to combine. Season to taste.

Place the fish pieces in a bowl an sprinkle over the jerk seasoning and toss to coat.

Heat the oil in a large heavy-based frying pan over medium-high heat and cook the fish, in batches for 2-3 minutes or until cooked through. The fish will go a deep golden colour with the spice mix. Remove from pan and drain on paper towel.

To serve, place the warm tortillas, black beans and corn, salsa and grilled limes on the table and let everyone dig in!

Developed by Hayden Quinn as seen in Hayden Cook Summer Ebook


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