Fish Tacos with Pineapple Salsa
The warmer weather is finally on its way which means it is time to move away from the winter warming dishes and get back to the our all-time favourite spring & summer recipes!
Our fish tacos are great for all occasions and are super easy – head to your local fish monger, grab some fresh fish and then to Flannerys for great seasonal produce. This recipe is sure to please even the toughest food critics.
Ingredients (Salsa)
- 1/2 pineapple or 1 whole mango, finely diced
- 1 red onion, finely diced
- ¼ cup fresh coriander, finely chopped
- 3 TBS Flannerys Own Organic Coconut Chips, lightly toasted
- Juice & rind of 1/2 a lime
- 1 jalapeno chilli or 2 TBS canned jalapeno chilli pieces, finely chopped
- 100g goats cheese feta, optional
Ingredients (Fish)
- 1/4 cup Flannerys Own Organic Coconut Flour
- 2 TBS Flannerys Own Arrowroot
- 1/4 cup Flannerys Own Macadamia Halves
- 1 tsp Flannerys Own Himalayan Salt
- 1/4 cup coconut milk
- 1 TBS tamari sauce
- 2 fillets of white fish (approximately 200g) – we have used local, pole caught snapper
- 2 TBS Flannerys Own Organic Coconut Oil
- 8 soft or hard taco shells, gluten free
- Lime or lemon wedges to serve
Method
- For the salsa combine all the ingredients in a small bowl and set aside.
- For the fish combine the coconut flour, arrowroot, macadamias & salt in a food processor and blend until the mixture resembles bread crumbs.
- Then, in a small bowl, combine the coconut milk & tamari sauce.
- Dip one side of the fish fillet in the milk mixture & follow by the crumb mixture, repeat with the remaining fish fillet.
- Preheat oven to 180 degrees. Heat coconut oil in a small fry pan and add the fish, crumb down, cooking for 3 – 5 mins. Transfer to a lined baking tray – crumb facing upward – and bake for around 10 minutes or until the fish in flaky.
- Flake off pieces of the fish and place in the taco shells, top with a generous serving of the pineapple salsa. Serve with lemon or lime wedges.
