SMOKY FISH TACOS
WITH PINEAPPLE SALSA
SERVES 4
INGREDIENTS
FISH
500 g Hake or tuna, cubed
10 ml (2 tsp) Smoked paprika
Finely grated zest and the juice of 1 lime
15 ml (1 tbsp) Olive oil
SALSA
250 ml (1 cup) Pineapple, diced
½ Red onion, finely chopped
1 Chilli, chopped
Fresh coriander
TO SERVE
48 Ready-made corn taco shells
500 ml (2 cups) Shredded mixed cabbage
125 ml (½ cup) Sour cream or plain yoghurt, or any other sauce of your choice
METHOD
FISH
1
Toss fish with paprika, lime juice, zest, oil, salt and pepper. Pan-fry until golden (high heat).
SALSA
2
Mix salsa ingredients in a bowl.
TO SERVE
3
Warm taco shells. Fill with cabbage, fish, salsa and drizzle with sour cream or a sauce of your choice.
Serving suggestion: Add avocado slices for an extra creamy texture.
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Ingredients
FISH
500 g Hake or tuna, cubed
10 ml (2 tsp) Smoked paprika
Finely grated zest and the juice of 1 lime
15 ml (1 tbsp) Olive oil
SALSA
250 ml (1 cup) Pineapple, diced
½ Red onion, finely chopped
1 Chilli, chopped
Fresh coriander
TO SERVE
48 Ready-made corn taco shells
500 ml (2 cups) Shredded mixed cabbage
125 ml (½ cup) Sour cream or plain yoghurt, or any other sauce of your choice
Ingredients
FISH
500 g Hake or tuna, cubed
10 ml (2 tsp) Smoked paprika
Finely grated zest and the juice of 1 lime
15 ml (1 tbsp) Olive oil
SALSA
250 ml (1 cup) Pineapple, diced
½ Red onion, finely chopped
1 Chilli, chopped
Fresh coriander
TO SERVE
48 Ready-made corn taco shells
500 ml (2 cups) Shredded mixed cabbage
125 ml (½ cup) Sour cream or plain yoghurt, or any other sauce of your choice