Fish Tacos

Ingredients:
Pico de Gallo salsa (recipe here)
1/4 ear corn
1 tbsp vegetable oil
30g lime juice
2 tbsp chili powder (optional)
1/4 cup parsley ~ roughly chopped (optional)
450g lean white fish fillet (halibut or cod)
Salt & pepper to taste
Soft taco shells
Chinese parsley ~ garnishing
1 cup shredded lettuce
1/4 cup mango ~ sliced
1/4 cup tomatoes ~ chopped & deseeded
3 spring onions ~ julienned
1/2 jalapeno ~ deseeded & chopped (optional)

Directions

1. In a large pot, put salt in water.  Place corn in water, cover & simmer for 20 mins or until very tender.  Transfer kernels to a pan & fry over butter or oil.  Remove & set aside.
2. Whisk together oil, lime juice, chili powder & parsley.  Pour over fish & marinate for 15 mins in the fridge.
3. Preheat the oven @ 200 deg C (grilled mode) for about 5 mins each side.  When cooled, shred the fish.
4. Cover soft taco shells in foil & heat in the oven for 10 mins.
5. Fill shell with fish, then top with parsley, lettuce, mango, corn, tomatoes, spring onion & jalapeno.
6. Serve with 3/4 cup Pico de Gallo.