Serves 6
RECIPE INSTRUCTIONS
Preheat a BBQ grill to high heat. Brush corn cobs with Lupi Mild Taste Olive Oil and BBQ, turning regularly, until lightly charred. Allow to cool slightly then, when cool enough to handle, cut the kernels from the cob. Set aside.
Brush taco shells with Lupi Mild Taste Olive Oil and BBQ 1-2 mins each side until softened. Wrap in foil to keep warm.
Heat 1 tbsp Lupi Mild Taste Olive Oil in a large frypan. Season the flour and coat the fish, dusting off any excess. Grill for 1-2 mins each side or until cooked through (depending on the thickness of your fillets).
Divide shredded cabbage between the prepared taco shells. Roughly flake the fish over the top then red sauerkraut, corn and a sprinkle of feta. Garnish with coriander and jalapeno then serve with a drizzle of sriracha mayo and lime cheeks.
Ingredients
Directions
Preheat a BBQ grill to high heat. Brush corn cobs with Lupi Mild Taste Olive Oil and BBQ, turning regularly, until lightly charred. Allow to cool slightly then, when cool enough to handle, cut the kernels from the cob. Set aside.
Brush taco shells with Lupi Mild Taste Olive Oil and BBQ 1-2 mins each side until softened. Wrap in foil to keep warm.
Heat 1 tbsp Lupi Mild Taste Olive Oil in a large frypan. Season the flour and coat the fish, dusting off any excess. Grill for 1-2 mins each side or until cooked through (depending on the thickness of your fillets).
Divide shredded cabbage between the prepared taco shells. Roughly flake the fish over the top then red sauerkraut, corn and a sprinkle of feta. Garnish with coriander and jalapeno then serve with a drizzle of sriracha mayo and lime cheeks.
