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FISH TACOS WITH PINEAPPLE SALSA
Kim Van De Water
Rated 5.0 stars by 1 users
Category
Mains
Author:
Kim Van De Water
Servings
2-3
Prep Time
20 minutes
Cook Time
15 minutes
Dive into a burst of flavor with these vibrant Fish Tacos topped with fresh Pineapple Salsa. Tender, flaky fish is gently seasoned and grilled (or pan-seared), paired with a crisp, juicy salsa made from sweet pineapple, crisp onion, cilantro, and a hint of lime. Every bite balances smoky, savory, sweet, and tangy notes — it's like a little vacation in taco form. Whether you're looking for a light weeknight dinner or a crowd-pleasing dish for entertaining, these tacos are delicious, colourful, and satisfyingly simple
Ingredients
FISH
-
250g fish of choice (we used Crimson Snapper)
-
1 cup plain flour
-
1 cup beer (must be cold)
-
10 small street flour tacos
SALSA
-
1 cup (150g) diced pineapple
-
1/3 cup diced fresh jalapeno
-
1/2 red onion, finely diced
-
1 corn cob
-
1/3 cup coriander, roughly chopped
-
Juice of half a lime
-
1 cup red cabbage, finely sliced
AVOCADO CREME
-
1 avocado
-
Juice of 1/2 a lime
-
2 tbsp sour cream
-
1 tsp jalapeno pickle brine
-
1 tbsp pickled jalapeno
-
1 bunch coriander (soft stem too)
Directions
In a small bowl mix together all the salsa ingredients and add 2 teaspoons of TASTEOLOGY Guacamole Seasoning. Mix and place in fridge until ready to serve.
Add all the avocado crėme ingredients to a small food processor. Add 1 teaspoon of TASTEOLOGY Guacamole Seasoning and blitz until it reaches desired consistency. Set aside in fridge until serving.
In a bowl add flour, TASTEOLOGY salt and pepper and pour in (very) cold beer. Try not to whisk too much, we want a light batter and a few lumps is fine.
Cut fish into strips or cubes.
Heat oil in a small pan and shallow fry until fish is golden and crispy.
Time to stack your taco! Start with acocado crėme, followed by cabbage and fried fish. Finally add pineapple salsa and a generous dallop of TASTEOLOGY Jalapeno Sauce.
Serve with a pineapple and coconut margarita!
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FISH TACOS WITH PINEAPPLE SALSA
Kim Van De Water
Rated 5.0 stars by 1 users
Category
Mains
Author:
Kim Van De Water
Servings
2-3
Prep Time
20 minutes
Cook Time
15 minutes
Dive into a burst of flavor with these vibrant Fish Tacos topped with fresh Pineapple Salsa. Tender, flaky fish is gently seasoned and grilled (or pan-seared), paired with a crisp, juicy salsa made from sweet pineapple, crisp onion, cilantro, and a hint of lime. Every bite balances smoky, savory, sweet, and tangy notes — it's like a little vacation in taco form. Whether you're looking for a light weeknight dinner or a crowd-pleasing dish for entertaining, these tacos are delicious, colourful, and satisfyingly simple
Ingredients
FISH
-
250g fish of choice (we used Crimson Snapper)
-
1 cup plain flour
-
1 cup beer (must be cold)
-
10 small street flour tacos
SALSA
-
1 cup (150g) diced pineapple
-
1/3 cup diced fresh jalapeno
-
1/2 red onion, finely diced
-
1 corn cob
-
1/3 cup coriander, roughly chopped
-
Juice of half a lime
-
1 cup red cabbage, finely sliced
AVOCADO CREME
-
1 avocado
-
Juice of 1/2 a lime
-
2 tbsp sour cream
-
1 tsp jalapeno pickle brine
-
1 tbsp pickled jalapeno
-
1 bunch coriander (soft stem too)
Directions
In a small bowl mix together all the salsa ingredients and add 2 teaspoons of TASTEOLOGY Guacamole Seasoning. Mix and place in fridge until ready to serve.
Add all the avocado crėme ingredients to a small food processor. Add 1 teaspoon of TASTEOLOGY Guacamole Seasoning and blitz until it reaches desired consistency. Set aside in fridge until serving.
In a bowl add flour, TASTEOLOGY salt and pepper and pour in (very) cold beer. Try not to whisk too much, we want a light batter and a few lumps is fine.
Cut fish into strips or cubes.
Heat oil in a small pan and shallow fry until fish is golden and crispy.
Time to stack your taco! Start with acocado crėme, followed by cabbage and fried fish. Finally add pineapple salsa and a generous dallop of TASTEOLOGY Jalapeno Sauce.
Serve with a pineapple and coconut margarita!
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