Hawaiian Fish Tacos with Pineapple Salsa & Aloha Crème

Hawaiian Fish Tacos with Pineapple Salsa & Aloha Crème

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 29, 2019.
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Ingredients

Fish

  • 1 pack market fish
  • 1 pack Hawaiian glaze
  • 1 pack tortillas
  • 1 lettuce, shredded

Pineapple Salsa

  • 1 can pineapple pieces, drained & diced, juice reserved
  • 1/2 telegraph cucumber, diced
  • 1/2 red onion, finely diced
  • Juice of 1/2 lemon
  • 1/2 bunch coriander, chopped (optional, adults)
  • 1/2 pack roasted capsicum, diced

Aloha Crème

  • 1 pack sweet chilli mayo
  • 1 Tbsp reserved pineapple juice

To Serve

  • 1/2 lemon, cut into wedges
  • Chilli flakes or hot sauce (optional, adults)

Steps

  1. Preheat oven to 200°C (if using to heat tortillas). Or heat tortillas in microwave to save turning on the oven! Prep fish. Pat fish dry and remove any remaining scales or bones. Cut into 5cm lengths and toss in Hawaiian glaze.
  2. Heat tortillas. Wrap tortillas in foil and place in oven for 10-15 minutes, until warmed through. Alternatively, just before serving, wrap in a clean, damp tea towel and microwave for 1-2 minutes, until hot through.
  3. Prep pineapple salsa. Toss all pineapple salsa ingredients in a bowl and season to taste.
  4. Prep lettuce & aloha crème. Set lettuce aside to serve. In a bowl mix together sweet chilli mayo and reserved pineapple juice. Set aside to serve.
  5. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through. Turn heat down if glaze starts to burn.
  6. Serve everything in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 2846 kj
680 kcal
Protein 38.5g
Carbohydrate 63.9g
Fat 29.6g