Pineapple & Tequila Fish Friday Tacos

Name: Pineapple & Tequila Fish Friday Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 x 600 g box Sea Harvest Fish Friday (4 portions); Pineapple & Tequila Salsa; ¼ fresh pineapple, skin removed and finely chopped; 1 red onion, finely chopped; 2 Tbsp (15 ml) coriander, roughly chopped; ½ tsp (2.5 ml) smoked paprika; 3 Tbsp (45 ml) tequila*; Zest and juice of 1 lemon; 2 Tbsp (30 ml) olive oil; Spicy Mayo Drizzle; ¼ C (60 ml) mayonnaise; Juice of ½ a lemon; 1 pickled jalapeño, roughly chopped; ½ tsp (2.5 ml) smoked paprika; To Assemble & Serve; 8 medium-sized soft tortillas, lightly warmed in a dry frying pan; 1 C (250 ml) shredded red cabbage; 1 C (250 ml) shredded white cabbage; 2 corn on the cob, grilled and kernels sliced off the cob; 1 avocado, peeled and cubed; Small bunch fresh coriander, washed; 1 lemon cut into wedges

Pineapple & Tequila Fish Friday Tacos

Author: Crush
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4
Category: fish

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Description

Turn Taco Tuesday’s into a Fish Friday feast – this refreshing tequila-lime pineapple salsa adds zing to this Mexican-inspired dish.

Ingredients

1 x 600 g box Sea Harvest Fish Friday (4 portions)

Pineapple & Tequila Salsa

¼ fresh pineapple, skin removed and finely chopped
1 red onion, finely chopped
2 Tbsp (15 ml) coriander, roughly chopped
½ tsp (2.5 ml) smoked paprika
3 Tbsp (45 ml) tequila*
Zest and juice of 1 lemon
2 Tbsp (30 ml) olive oil

Spicy Mayo Drizzle

¼ C (60 ml) mayonnaise
Juice of ½ a lemon
1 pickled jalapeño, roughly chopped
½ tsp (2.5 ml) smoked paprika

To Assemble & Serve

8 medium-sized soft tortillas, lightly warmed in a dry frying pan
1 C (250 ml) shredded red cabbage
1 C (250 ml) shredded white cabbage
2 corn on the cob, grilled and kernels sliced off the cob
1 avocado, peeled and cubed
Small bunch fresh coriander, washed
1 lemon cut into wedges

Instructions

Preheat the oven to 220 ºC.

Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

Cut the fish filets into slices.

Pineapple & Tequila Salsa

In a small bowl mix the pineapple, red onion, coriander, smoked paprika, tequila, lemon zest and juice and olive oil. Allow it to sit and infuse for at least 10-15 minutes before using.

Spicy Mayo Drizzle
Use a stick blender to blend the mayonnaise, lemon juice, jalapeño and smoked paprika together until smooth.

To Assemble & Serve
Lay a warmed tortilla on a flat surface or plate. Top with a mix of shredded cabbage, corn kernels and avocado cubes. Top with slices of Fish Friday Lemon, a spoon or two of pineapple & tequila salsa and drizzle some spicy mayo over the top. Garnish with fresh coriander, season and serve immediately.

* for a non-alcoholic version, replace with 1 Tbsp each of lime juice, pineapple juice and jalapeño pickle brine.