Yellowtail Ceviche Mini Tacos With Black-Bean Corn Salsa & Chipotle Avocado Cream

by Zarina
Yellowtail Ceviche Mini Tacos With Black-Bean Corn Salsa & Chipotle Avocado Cream

Does Taco Tuesday get any better than this??!  Weather like this makes me dream about eating these zesty tacos al fresco style with a chilled glass of vino in my hand… BLISS! 😍

The freshest yellowtail diced small, marinated with a handful of pantry ingredients…  lime, sugar, salt, chillis and olive oil, so simple and so gorgeous.  I served it with a quick and easy black bean, and corn salsa in mini warmed corn tortillas topped with a garlicky avocado chipotle cream. 

Yellowtail Ceviche Mini Tacos With Black-Bean Corn Salsa & Chipotle Avocado Cream

Yellowtail Ceviche Mini Tacos With Black-Bean Corn Salsa & Chipotle Avocado Cream

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300g Yellowtail/ Kingfish/ Hamachi cut into small cubes
  • 1 tsp Sugar
  • 2 limes juiced
  • 1/2 tsp Salt
  • 2 Red Chillis, deseeded, chopped fine
  • Olive oil
  • Warmed mini tortillas
  • BLACK BEAN CORN SALSA
  • 150g Sweetcorn
  • 200g Black beans, rinsed, drained
  • 1/2 Red onion sliced thin
  • 2 Spring onions chopped fine
  • Small handful coriander
  • 1 Lime juiced
  • 1 tsp Sea salt flakes
  • CHIPOTLE AVOCADO CREAM
  • 1 Avocado
  • 1/2 cup sour cream
  • 1/2 tsp Sea salt
  • 1 Chipotle chilli in adobo sauce, more if you like it spicy
  • 2 cloves garlic, crushed
  • Freshly ground black pepper

Instructions

  1. Whisk together the lime juice, sugar, salt, and red chillis in a bowl, then add the diced yellowtail and stir well.
  2. Cover and set aside for 15-20 minutes until the fish starts to turn opaque
  3. Meanwhile, mix the ingredients for the salsa, set aside
  4. In a food processor, add all the ingredients for the chipotle avocado cream, blitz to a smooth consistency, set aside
  5. Warm the corn tortillas according to packet instructions
  6. Drain the ceviche and assemble your tacos with the chipotle avocado cream, the black bean corn salsa, ceviche, and garnish with more finely chopped coriander
  7. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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