Fish Tacos with Pineapple Salsa

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
Method
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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.
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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.
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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.
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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.
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To serve, place 2 tortillas on a plate, add a little rice, fish and salsa. Garnish with coriander and lime.