Ingredients
Pineapple salsa:
• ½ cucumber, finely diced
• 3 spring onions, chopped
• ½ ripe pineapple, diced
• 2 Serrano chillies, deseeded and finely sliced
• 1 clove garlic, crushed
• ½ bunch coriander, chopped
• 1 tbsp (15ml) tabasco sauce/hot chilli sauce, optional
• 1 lime
• Salt and milled pepper
Guacamole:
• 2 avocados, mashed
• ¼ red onion, very finely chopped
• 1 tomato, finely chopped
• Handful coriander, chopped
• 1 lime
• Salt and milled pepper
Fish:
• 400g firm, fresh white sustainable fish fillets
• ½ tsp (3ml) smoked paprika
• 1 tsp (5ml) chilli powder
• 1 tsp (5ml) ground cumin
• Oil, for frying
• Salt and milled pepper
To serve:
• 1 wedge red cabbage or iceberg lettuce
• 1 red onion, sliced
• 100ml sour cream, optional
• 4 flour or corn tortillas
• Melted butter
Preparation method
- Mix salsa ingredients together, and season to taste.
- Mix guacamole ingredients together, and season to taste.
- Heat a non-stick pan over a medium-high heat.
- Mix paprika, chilli powder and ground cumin together.
- Squeeze a little lime juice over fish, sprinkle with spice mix and season with salt.
- Heat oil and fry fish until cooked.
- Remove from heat, flake fish and set aside.
- Brush the tortillas with a little butter and cook in a smoking hot pan.
- Chiffonade the red cabbage or iceberg lettuce.
- Place 1-2 spoonfuls of guacamole on each tortilla.
- Top with 2-3 pieces of fish, a bit of red cabbage and red onion.
- Top with loads of pineapple salsa and sour cream if you like. Serve immediately.