Fish Tacos With Grilled Corn And Spicy Kidney Beans

• 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

1. 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.
2. 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.
3. Arrange beans, fish and corn on a large platter. Serve with tortilla chips, tortillas, guacamole, cheese, lettuce, tomato, lime wedges and cilantro leaves.

olive oil, spring onions, long red chili, ground cumin, red kidney beans, fish, olive oil, ground coriander, cobs, tortilla chips, tortillas

Taken from recipes-plus.com/api/v2.0/recipes/27777 (may not work)