Fish Tacos With Grilled Corn And Spicy Kidney Beans - cooking recipe

Ingredients

2 tbsp olive oil
2 None spring onions, sliced
1 None long red chili, thinly sliced
1 tsp ground cumin
1 (13.5 oz) can red kidney beans, rinsed, drained
None None Coriander Fish
1 lb firm white skinless fish, sliced
1 tbsp olive oil
1 tbsp ground coriander
1-2 cobs grilled corn, cut into 2 inch pieces
None None tortilla chips, warmed, to serve
None None tortillas, guacamole, grated Cheddar cheese, shredded lettuce, chopped tomatoes, lime wedges, cilantro leaves, to serve

Preparation

Heat oil in a large frying pan over medium heat. Saute onions, chili and cumin for 30 seconds. Add kidney beans. Cook, stirring, for 2 mins. Transfer to a serving bowl. Keep warm.
To make the coriander fish, brush fish with oil and sprinkle with coriander. Season. Cook over high heat for 1-2 mins per side, until just cooked through. Flake into large pieces.
Arrange beans, fish and corn on a large platter. Serve with tortilla chips, tortillas, guacamole, cheese, lettuce, tomato, lime wedges and cilantro leaves.