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.
