Fish Tacos with Pineapple Salsa
Serves: 6
Prep time: 30 minutes
Cook time: 1 hour
1 ½ serves per portion
Recipe courtesy of Lindsey Thynne, Country Kitchens team
Ingredients:
- 1 bulb of garlic
- ½ a small red cabbage, grated or shredded
- 1 tablespoon red wine vinegar½ cup natural yogurt
- Pinch of salt and pepper
- 1 tablespoon extra virgin olive oil
- 400 grams cod OR other white fish
- 12 small flour OR corn tortillas
Pineapple Salsa:
- 1 small pineapple, trimmed, peeled and cored
- 1 red onion, finely diced
- ½ bunch coriander, chopped
- 2 tablespoons pickled jalapenos, chopped (optional)
- ½ cup cotija OR feta cheese, crumbled
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
Method:
- PREHEAT oven to 180°C and place whole garlic bulb to bake for hour or until softened.
- CUT pineapple into wedges and fry in large pan over medium heat until lightly charred. Finely dice the pineapple.
- PUT pineapple pieces and any juices left in the pan into a small bowl. Add the red onion, coriander and pickled jalapeno and mix well.
- CRUMBLE cotija or feta cheese into the pineapple mix and squeeze in the juice of one lime. Drizzle with olive oil, mix well and set aside.
- ADD cabbage and red wine vinegar to a large bowl. Mix well and set aside.
- SQUEEZE the roasted garlic out of the bulb and stir into the yoghurt. Mix well and set aside.
- SEASON fish with a pinch of salt and pepper. You can also roll the fillets in flour for a nice crust.
- HEAT a frying pan on medium heat and add olive oil. When hot, fry the fish fillets for a couple minutes each side, or until just opaque.
- WARM tortillas in a frying pan or the oven until soft.
- LOAD tortillas with the cabbage mixture, flake over the fish and top with salsa and garlic yoghurt.
What's Great About It:
This colourful taco recipe is sure to be a hit with the family. The salsa can be made in advance and enjoyed on its own with lightly toasted pita bread. If you are in a time pinch, you can also chop the garlic and fry in a pan, rather than roasting in the oven. Both fresh or frozen fish work well for this one.
