Maderas Fish Tacos

Maderas Fish Tacos


Preparation time - 40 minutes
Cooking time - 10 minutes

Black Beans and Corn

400 g (14 oz) can black beans, rinsed and drained
310 g (11 oz) can corn kernels, rinsed and drained
1/2 red onion, finely diced
1/2 long green chilli, or to taste, seeds and membrane removed, finely diced
2 tablespoons olive oil
1 tablespoon red wine vinegar

Tasty Salsa

1 ripe avocado, diced
3 ripe tomatoes, seeded and diced
1/2 red onion, finely diced
1/2 red capsicum (pepper), diced
3 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon sugar
2 tablespoons olive oil
1 cup coriander (cilantro) leaves
juice of 1 lime


500 g (1 lb 2 oz) skinless snapper fillets (or any other firm white-fleshed fish), cut into 2 cm (3/4 inch) chunks
1 tablespoon jerk seasoning
2 tablespoons grapeseed oil, for frying
8 small soft white corn torillas, wrapped in foil and warmed in the oven, to serve
grilled lime halves and coriander (cilantro) leaves, to serve


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

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

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

4. 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.

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

Courtesy of Hayden Quinn

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