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Fish tacos with pineapple salsa

Fish tacos with pineapple salsa

Crunchy, a little sweet and oh-so satisfying!

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • 1 cup (250ml) breadcrumbs, toasted
  • ¼ cup (60ml) fresh coriander, chopped
  • Salt and milled pepper
  • 500g hake, cut into chunks
  • 1 cup (250ml) flour
  • 2 eggs, whisked
  • Salsa:
  • 1 red onion, chopped
  • 1 packet (180g) PnP assorted tomatoes, chopped
  • ¼ pineapple, diced
  • 1 red chilli, sliced
  • 1 green pepper, diced
  • 1 Tbsp (15ml) olive oil
  • 1 Tbsp (15ml) fresh coriander, chopped
  • Salt and milled pepper
  • For serving:
  • 4 taco shells
  • ½ cup (125ml) shredded cabbage
  • ¼ cup (60ml) plain yoghurt

METHOD

  1. Preheat oven to 180°C.
  2. Combine breadcrumbs and coriander in a bowl.
  3. Season fish and coat in flour, then dip into egg and breadcrumb mixture.
  4. Place on a greased baking tray and bake for 10 minutes, or until cooked.
  5. Combine salsa ingredients.
  6. To serve, fill each taco shell with cabbage, salsa and fish, and drizzle with yoghurt.
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