Fish Tacos With Grilled Corn And Spicy Kidney Beans

• 2 tablespoons olive oil
• 2 spring onions sliced
• 1 red chili long, thinly sliced
• 1 teaspoon ground cumin
• 13 1/2 ounces red kidney beans rinsed, drained
• fish Coriander
• 1 pound fish firm white skinless, sliced
• 1 tablespoon olive oil
• 1 tablespoon ground coriander
• 2 corn cobs grilled, cut into 2 inch pieces
• tortilla chips warmed, to serve
• tortillas
• guacamole
• lime wedges
• chopped tomatoes
• shredded lettuce
• cheddar cheese
• cilantro leaves

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, onions, red chili long, ground cumin, red kidney, fish coriander, white skinless, olive oil, ground coriander, corn cobs, tortilla chips, tortillas, guacamole, lime wedges, tomatoes, shredded lettuce, cheddar cheese, cilantro

Taken from www.yummly.com/recipe/Fish-Tacos-with-Grilled-Corn-and-Spicy-Kidney-Beans-1401945 (may not work)