My Ideal Boyfriend Is a Croissant
Page 29
Meanwhile, get your corn on.
Melt a chunk of butter in a medium frying pan. Drain the sweet corn and add it to the butter and sizzle over medium heat. Try to flatten out the corn evenly so that all the kernels are touching the base of the pan for that gorgeous charred effect. Add your paprika and salt to taste, and then let the corn toast. It can burn quite easily, so watch out! You want it not quite black but with nice golden-brown edges.
You’ve got your fish in the oven, and your corn is sizzling. Now you can turn your attention to the salsa. In a medium bowl, mix the red onion and mango together and squeeze in the juice of one lime. Add a good handful of chopped cilantro. Set the salsa aside.
Take out the fish and leave it to rest for approximately 5 minutes.
Prepare your tacos by setting out your lettuce leaves on a platter or board. Fill each one with some of the avocado and the salsa. Break the fish apart into flakes—they should slide away from the skin (you don’t want to serve that). Fill the tacos evenly, and don’t be at all worried about making them look clumsy or overloaded. They should look appetising, generous and scrumptious! Top with the toasted corn.
To finish, sprinkle your tacos with cilantro and splash a good amount of mild hot sauce across them confidently. If you want extra heat you can top them with fresh chilli. Serve each taco with a lime wedge.
For even more flavour (and mess!), you can add sour cream, beans and cheese!
ABOUT THE AUTHOR
Laura Dockrill is a performance poet and novelist. She is the author of the CILIP Carnegie Medal–nominated YA novel Lorali and its sequel Aurabel; the Darcy Burdock series for younger readers, which was nominated for the CILIP Carnegie Medal and shortlisted for the Waterstones Children’s Book Prize; and her debut children’s poetry collection, My Mum’s Growing Down. Laura Dockrill lives in London. Visit her online at lauradockrill.co.uk and follow @LauraDockrill on .
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