Pink Ling Tacos


PREP TIME 25 minutes
COOK TIME 10 minutes


600g skinless pink ling fillets
2 tbsp Pukara olive oil
1 lime, juice
1 cup black rice, precooked
1 cob corn, kernels
250g cherry tomatoes, chopped
1 red onion, diced
10 Old El Paso jalapeños
½ bunch mint, roughly chopped
Sour cream, to serve
Old El Paso gluten free tortillas, lightly toasted
Tasman sea salt


Step 1
Add black rice, red onion, cherry tomatoes, mint, corn, jalapeños, oil, lime juice and a pinch of salt into a bowl and stir together.

Step 2
Place pink ling into a hot oiled pan and cook for approx 3 minutes each side.

Step 3
Once cooked, roughly chop up and place into the bowl with salsa and mix together.

Step 4
Once mixed together, place on top of toasted tortillas with a spoonful of sour cream.