Buffalo Fish Tacos

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

250g firm white fish, skinned and cut into chunks
1 tbsp. Frank’s RedHot® Buffalo Wings Sauce plus extra to serve
200 mL condensed milk
1 Tbsp. Frank’s RedHot®Zest and juice 1 lime, plus wedges to serve
1 clove garlic, crushed
1 spring onion, finely sliced
1 tbsp. olive oil
2 corn cobs
4 taco shells
2 little gem lettuces, shredded
half small red onion, sliced
1 carrot, shredded
8 cherry tomatoes, halved
4 tbsp. soured cream mixed with 2 tsp Frank’s RedHot® Original Sauce

Preparation Method

  • PLACE the fish in a bowl. Combine the Frank’s RedHot® Original sauce
    with the lime zest and juice, garlic and spring onion. Pour over the fish
    and set aside for 10 minutes or cover and refrigerate for a couple of hours.
  • HEAT the oil in a frying pan and add the fish, leaving any marinade in the
    dish. Fry for 3-5 minutes until it just flakes. Add the marinade and warm through.
  • PREHEAT the grill to high and cook the corn cobs until charred and smoky.
    Cut down the cob to remove the corn and mix with the onion, carrot and tomatoes
    and stir in the rest of the Frank’s RedHot® Original sauce. Meanwhile, warm the
    taco shells according to the pack instructions. Fill the tacos with lettuce and some
    corn relish, top with the warm fish. Dollop over the soured cream mix and serve
    immediately.

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