Serves 4

Prep time: 15 – 20 min.

Can you believe the end of  Summer is almost here? For me, or us I should say since we discussed this the other day here in our home, summer has really flown by so quickly.  It seem like just yesterday we were baking  Summer Cupcakes  to celebrate the end of exams and the beginning of a long warm summer of lazying about.

The kids are back in school and we are all just getting into the rythm again of school life.

The weather however is still warm for this time of year, so I figured we should still enjoy some light dinners while we can.

This dish definitely has a summer vibe about it. It’s really quick to make so there’s no unnecessary over time in the kitchen when you could be sitting out in the garden with a glass of wine or a cold beer instead.

I have used tortillas with Nopalitos for this recipes, which adds an extra bonus. If you can find them I really recommend them. The Serrano ham could be substituted for Parma ham if you prefer or happen to have it in the fridge, the crispy saltyness of the ham goes really well with the fish and adds a nice crunch.

WARNING!!! Once you taste the Avocado crema you might finish it all before dinner!

Ingredients Fish Taco’s;

8 Soft Tacos shells, I used ones with nopalitos in them

1 lb. firm white fish, cut into chunks (snapper, tilapia, halibut, catfish, sea bass)

2 tbsp olive oil

1 tbsp. Taco Seasoning

1/4 tsp. Fennel seeds

1/4 tsp anise seeds

Salt and pepper

2 ears of corn, cleaned

4 slices Serrano ham

1 – 2 C. Shredded lettuce

1/4 C. sliced spring onions and coriander  for garnish

Ingredients Avocado Crema;

1 Avocado, skin and stone removed

2 oz, cream cheese

1/2 C. greek yoghurt

1/4 C.mayonaisse

a squeeze of lime juice

salt and pepper

a small handful Coriander

Let’s make the Avocado Crema first;

Put all the ingredients for the crema in a blender. Blend until creamy and season to taste. Put in a small serving bowl and cover with cling film and store in the refrigerator until ready to use.

Let’s prepare the Corn;

Put a griddle pan on the stove and heat to medium high. Spray the corn with some cooking oil and place on to the griddle pan. Cook for about ten minutes turning often. Lower the heat a bit if it chars too fast. When cooked, remove from heat and place on a cutting board. Let cool a bit. When you can handle the corn, hold it upright and cut down with a sharp knife to remove the kernels. Reserve until ready to add to the fish.

In a pestle and morter place the  Taco Seasoning , Fennel seeds, anise seeds and salt and pepper. Bash until fine.

Season the fish chunks with the seasoning.

Heat a large frying pan on high heat, add 1 tbsp. olive oil, add the Jamon Serrano ham slices and fry for a few minutes until very crispy. Remove from pan and drain on kitchen paper until ready to use.

Add the remaining olive oil to the pan and fry the fish chunks for about 4 to 5 minutes.

Meanwhile heat your tortillas according to package instructions.

To serve put a bit of shredded lettuce on the tortilla topped with crsipy fish chunks, corn, and avocado cream, sprinkle over some chopped coriander and serve straight away.

Serve with some grilled tomato slices

Not quite what you’re looking for? How about this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli