Hook, line and salsa
Here’s the perfect dish for summer
VANYA INSULL is a keen home cook and baker who runs the hugely popular VJ Cools pages on Instagram and Facebook. She lives in Taupo¯ with her husband and two sons. VJ Cooks continues to grow, with 110,000 followers on Instagram and more than 7 million visits to her recipe website vjcooks.com in 2022.
Summer Favourites offers relaxed, classic Kiwi recipes with a summer light feel. It is destined to be one of your most wellthumbed cookbooks, with dishes to tickle the tastebuds of even the fussiest of eaters.
BARBECUED FISH TACOS with PINEAPPLE SALSA
One of my favourite things about summer is eating fresh fish! Snapper, gurnard or tarakihi would be perfect in these fish tacos. The zesty Pineapple Salsa gives them a real tropical hit.
Ingredients
500 g firm white fish fillets 2 Tbsp olive oil
1 Tbsp Cajun seasoning salt and cracked black pepper, to season 8 small tortillas
1/4 iceberg lettuce, shredded flesh of 1 avocado, sliced
125 g sour cream fresh coriander, to serve lime wedges, to serve
Pineapple Salsa:
1/2 fresh pineapple, finely diced 100 g cherry tomatoes, finely diced 2 spring onions, finely sliced
1/2 fresh red chilli, finely chopped juice of 1/2 lime
1 handful fresh coriander, finely chopped
Method
To make the Pineapple Salsa, combine the ingredients in a bowl. Cover and chill until needed.
Slice the fish fillets into thin strips. Whisk the oil, Cajun seasoning and the salt and pepper in a bowl. Add the fish and turn to coat.
Grill the fish on a hot barbecue for a couple of minutes on each side, until cooked through.
Just before serving, toast the tortillas on the barbecue for about 1 minute on each side.
Fill the tortillas with the grilled fish, lettuce, avocado and sour cream, and top with Pineapple Salsa, coriander and a squeeze of lime juice.