Fish Tacos with a Zesty Pineapple Salsa

This delicious zingy salsa elevate this dish

Just makes a beautiful dinner

Enjoy these tantalising tacos!

Ingredients:

Serves 2 | 30 minute cook | Approx 778 calories based on 4 tacos

For the salsa:

• A jar of Jalapenos (won’t need the whole jar)

• A tin of pineapple chunks

• Cherry tomatoes

• 1 Red chilli

• 2 Limes

• Coriander

For the Tacos:

• 1 Pack of Taco shells

• 1 avocado

• Chilli salt (which is a jar of Paprika, Onion powder, Salt and pepper)

• Fillet of White fish (I am using Blue Eye Cod)

Instructions:

Step 1: Preheat your oven

• Turn your oven on to 180 degrees.

• Get a tray ready for the fish and line with baking paper.

Step 2: Prepare your fish

• Season your fish in chilli salt or the suggested seasonings above.

Step 3: Cook your fish

• Oven bake for approx 15-20 mins (depending on thickness of fillet until cooked through).

Step 4: Prepare your salsa

(Note this can be modified, more or less to personal taste)

• In a bowl add 1/2 tin of pineapple chunks (drained), and chop the chunks in 1/2 to make them a bit smaller.

• Slice 1 red chilli.

• Chop a handful of Jalopenos.

• Chop the cherry tomatoes into quarters (1/2 a punnet of tomatoes).

Step 5: Make the salsa juice (for later so it doesn’t go soggy)

• In a separate bowl to the salsa ingredients add 1/2 Lime juice.

• Add chopped coriander (1 tsp).

• 2 tsp Jalapeno juice.

• 4 tsp of Pineapple juice (add more or less of the juices to make sweet or sourer).

• Mix and set aside for later.

Step 6: Check the fish, take it out the oven.

• Warm your tacos and plate up.

Step 7: Avocado smash (make at the last minute to avoid it going brown)

• In a bowl mix 1/2 avocado (mashed with a fork).

• 1/2 a squeezed lime, lots of salt and pepper.

Step 8: Add the juice to your salsa, mix and serve all your ingredients and enjoy!