These fish tacos are small, but powerful! The chilli dressing offers a dairy (and guilt) free alternative, combining an array of tangy, sweet and spicy flavours. The fish is oven baked not fried, making this a great healthy dinner option to share with friends on the weekend! To make this meal gluten free, opt for gluten free tortillas if needed.
(DF & RSF) Makes 6
INGREDIENTS
6 blue corn tortillas
5-6 small pieces whiting fish
1/2 pineapple, cut into small cubes
1 small green wombok cabbage, shredded 1 shallot, finely sliced
1 jalapeno, finely sliced
3 tablespoon lime juice
1/2 teaspoon sea salt
Coriander, to garnish
Lime wedges, to serve
Chilli Dressing:
1/2 cup Greek style coconut yoghurt 2 tablespoon lime juice
2 teaspoon chilli powder
1 teaspoon paprika
1 teaspoon raw honey
Sea salt to taste
METHOD
Preheat oven to 200oC. Line a large baking tray with baking paper and set aside.
Combine all chilli dressing ingredients in a small bowl. Set aside in the refrigerator until you’re ready to serve.
Begin preparing the pineapple salsa by placing the sliced shallot, jalapeño, lime juice and salt in a medium sized bowl. Combine well and set aside.
Heat a large skillet over medium heat. Place pineapple cubes with a drizzle of olive oil and a pinch of sea salt and fry for 15 minutes, stirring regularly. Once the pineapple is soft and caramelised, add in to the salsa and allow to marinate while you cook the fish.
Place fish fillets on the baking tray with a drizzle of olive oil and pinch of sea salt. Bake in the oven for 15 minutes or until the fish is tender and falling apart. In the last minute of cooking, add tortilla wraps in the oven to warm up. Remove fish and tortilla from the oven and using two forks, pull the fish apart to create flaky pieces.
Begin building your taco starting with shredded cabbage, fish and pineapple salsa. Add a dollop of chilli dressing, coriander to garnish and salt & pepper to taste. Serve with lime wedges. Enjoy immediately!
