Fish Tacos with Pineapple Salsa

Name: Fish Tacos with Pineapple Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500g Fish fillets, cut into 2cm chunks; 2 Tbsp oil; ½ tsp smoked paprika; ½ red chilli, chopped small; Zest and juice of ½ lemon; Salt and pepper to season; Salsa; 1 cup pineapple pieces, drained, cut roughly; ¼ cup coriander, chopped plus extra for garnishing; 1 spring onion, thinly sliced on the diagonal; ½ red chilli, chopped small; Juice of ½ lemon; To serve; 8 Homebrand tortillas; 1 lime, cut in quarters; 2 cups cooked rice

20 minutes + 20 minutes

Serves 4

Spring Fish Pineapple Mexican Tortillas Dairy Free Dinner Seafood Feed Four

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Ingredients

500g Fish fillets, cut into 2cm chunks
2 Tbsp oil
½ tsp smoked paprika
½ red chilli, chopped small
Zest and juice of ½ lemon
Salt and pepper to season
Salsa
1 cup pineapple pieces, drained, cut roughly
¼ cup coriander, chopped plus extra for garnishing
1 spring onion, thinly sliced on the diagonal
½ red chilli, chopped small
Juice of ½ lemon
To serve
8 Homebrand tortillas
1 lime, cut in quarters
2 cups cooked rice

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How to Tell When Fish is Cooked

Method

Place fish fillets, 1 Tbsp oil, smoked paprika, chilli and lemon in a medium sized bowl, season with salt and pepper. Combine gently, set aside for 10 minutes.
To make the salsa: place pineapple, coriander, spring onion, chilli and lemon juice in a small bowl. Mix well to combine and set aside until needed.
Heat remaining oil in a frying pan and fry the fish for 2-3 minutes each side until golden. You may need to do this in batches.
Heat tortillas in a frying pan on high heat. Place tortilla into the pan one at a time for 30 seconds on each side. Or alternatively wrap in tin foil and warm in an oven for 10 minutes.
To serve, place 2 tortillas on a plate, add a little rice, fish and salsa. Garnish with coriander and lime.
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