FISH TACOS WITH RASPBERRY AND PINEAPPLE SALSA
PREP TIME: 15 MINS
(+ 30 MINS MARINATING) COOK TIME: 10 MINS SERVES 4 (AS A MAIN MEAL)
1 Tbsp canola oil
2 tsp Mexican chilli powder Freshly ground black pepper 4 Tbsp fresh lime juice
450g skinless and boneless
white fish fillets
130g (1/2 cup) fat-free
Greek-style natural yoghurt 8 Mission White Corn Tortillas,
warmed (see Cook’s Tip)
1 cup finely shredded
green cabbage
1/4 cup coriander leaves
Lime wedges, to serve (optional)
Raspberry and pineapple salsa 1 cup raspberries
1 cup peeled, cored and
chopped pineapple
1 green shallot, thinly sliced
1/2 long green chilli, halved lengthways, seeds removed, finely chopped 1 tsp finely grated lime zest 1 Tbsp fresh lime juice
1 Tbsp canola oil
1 Combine oil, chilli powder, pepper and 2 Tbsp lime juice, in a small bowl. Place fish in resealable plastic bag and add lime marinade. Turn fish to coat. Seal and set in a dish. Place in fridge for
15-30 minutes to marinate. Combine yoghurt and remaining lime juice in a small bowl. Set aside. 2 Meanwhile, to make the salsa, combine raspberries, pineapple, shallot, chilli, lime zest, lime juice and oil. Season with pepper.
3 Spray large non-stick frying pan with cooking spray and heat over medium-high heat. Drain fish, discarding marinade. Add fish. Cook for 2-3 minutes each side, or until cooked through. Transfer to a plate. Break into bite-sized pieces. 4 Serve fish in tortillas topped with cabbage, salsa, yoghurt mixture, coriander and lime wedges, if using.
COOK’S TIP
To warm the tortillas, cook over a chargrill preheated on mediumhigh for 1-2 minutes or until warmed through.