Fish Tacos with Sundried Tomato Salsa

Yield: Serves 2-4

Recipe courtesy Big Fish

Ingredients

4 corn cobs

1 cup (240 mL) sundried tomatoes

1 large red onion

2 Tbs (30 mL) lime juice

2 Tbs (30 mL) cilantro, chopped

1 English cucumber

3 Jalapenos, roasted

1 Tbs (15mL) coarse sea salt

140 g white fish cubed (tilapia, halibut, walleye or snapper)

1 Tsp (15 mL) favourite chili rub

1 pinch sea salt

1 tsp (5 mL) olive oil

2 Jalapeños, roasted and julienned

Butter Lettuce, shredded

1 pack of soft corn tortillas

Preparation

Blanche corn in salted boiling water for 2 minutes, then grill. Shave corn kernels off of cob
Soak sundried tomatoes in warm water till soft, then drain and dice
Dice English cucumber, jalapeno and red onion. Mix all ingredients together. Toss with lime juice and sea salt.
Heat olive oil in frying pan, add fish and sauté till cooked trough or about 3 mins, season with chili powder. Let stand.
Warm corn tortillas and lay out on a plate
Divide the fish between all tortillas
Top with roasted chilies, lettuce and 1 tsp of salsa and guacamole on each. Garnish with roasted jalapeño slices and serve.