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