Fish Tacos with Pineapple Salsa
These Fish Tacos with Pineapple Salsa have a deliciously crispy crumb on the outside and big chunks of white fish on the inside. A little bit spicy from the combination of different herbs used to coat the fish, a little bit tangy from the pineapple, chilli, tomato and lime, and a whole lot of summer together in a lightly grilled soft mini taco.
Servings 4 people
- 500 grams/1 pound firm white fish cut into strips approx. 2cm wide
- 1 cup Panko bread crumbs
- 2 teaspoons Smoked paprika
- ¼ teaspoon Hot Paprika
- ½ teaspoon Sweet paprika
- ¾ teaspoon onion salt
- 1 teaspoon Garlic salt
- ½ teaspoon Thyme
- ½ teaspoon Oregano
- 1 Medium egg
- 2 tablespoons Milk
- ⅓ cup Plain flour
- 2 – 3 tablespoons Extra Virgin Olive Oil
- 1½ Cups Diced Pineapple
- ½ Cup Capsicum/Red pepper diced
- ¼ Cup Red onion diced
- 2 tablespoons Corriander/Cilantro finely diced
- 2 tablespoons Mint finely diced
- 1 tablespoon Red or green chilli finely diced
- ¼ cup Cucumber diced
- Juice ½ Lime
- Salt and Pepper
- Corn Tortillas warm or lightly grill before serving or Lettuce Wraps for low carb
- Shredded Cabbage/Carrots
- ¼ cup Mayonaise full fat
- 1 tablespoon Sirracha see note 1
Prepare 3 bowls. Add the plain flour to the first bowl. To the second bowl, add the egg and milk and whish until combined. To the third bowl add all the spices and panko breadcrumbs.
Making sure your fish pieces are no more than 2cm wide in strips, take one piece at a time and dip in flour, shaking off excess. Next dip in the egg wash. Finally press firmly into the crumb mixture, turning and pressing firmly a few times to coat thoroughly. Place crumbed pieces onto a clean plate. Repeat process until all the fish has been crumbed.
Cooking the fish: Heat a large pan with the olive oil on medium to high heat. Place the fish pieces into the pan for 3 to 4 minutes each side, or until golden brown.
Once cooked, remove from heat and remove fish from pan. Optional – drain on kitchen paper/paper towel.
- Add 1 tablespoon of siracha to the Mayonaise for a medium level of heat in the overall sauce. For a mild taco sauce, reduce to 1 teaspoon of siracha (same quantity of mayo).
Calories: 518kcal | Carbohydrates: 64g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Fiber: 4g | Sugar: 10g