A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Ladismith Cheese

Fish Friday Taco Tuesdays

Turn Taco Tuesday’s into a Fish Friday feast – this refreshing tequila-lime pineapple salsa adds zing to this Mexican-inspired dish.

Serves

4-6

Prep

30

Cook

15

Ingredients

  • 1 x 600 g box Sea Harvest Fish Friday (4 portions)

Pineapple & Tequila Salsa

  • ¼ fresh pineapple, skin removed and finely chopped
  • 1 red onion, finely chopped
  • 2 Tbsp (15 ml) coriander, roughly chopped
  • ½ tsp (2.5 ml) smoked paprika
  • 3 Tbsp (45 ml) tequila*
  • Zest and juice of 1 lemon
  • 2 Tbsp (30 ml) olive oil

Spicy Mayo Drizzle

  • ¼ C (60 ml) mayonnaise
  • Juice of ½ a lemon
  • 1 pickled jalapeño, roughly chopped
  • ½ tsp (2.5 ml) smoked paprika

To Assemble & Serve

  • 8 medium-sized soft tortillas, lightly warmed in a dry frying pan
  • 1 C (250 ml) shredded red cabbage
  • 1 C (250 ml) shredded white cabbage
  • 2 corn on the cob, grilled and kernels sliced off the cob
  • 1 avocado, peeled and cubed
  • Small bunch fresh coriander, washed
  • 1 lemon cut into wedges

Preparation & Cooking

Preheat the oven to 220 ºC.

Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

Cut the fish filets into slices.

Pineapple & Tequila Salsa

In a small bowl mix the pineapple, red onion, coriander, smoked paprika, tequila, lemon zest and juice and olive oil. Allow it to sit and infuse for at least 10-15 minutes before using.

Spicy Mayo Drizzle

Use a stick blender to blend the mayonnaise, lemon juice, jalapeño and smoked paprika together until smooth.

To Assemble & Serve

Lay a warmed tortilla on a flat surface or plate. Top with a mix of shredded cabbage, corn kernels and avocado cubes. Top with slices of Fish Friday Lemon, a spoon or two of pineapple & tequila salsa and drizzle some spicy mayo over the top. Garnish with fresh coriander, season and serve immediately.

* for a non-alcoholic version, replace with 1 Tbsp each of lime juice, pineapple juice and jalapeño pickle brine.

Fish & Tips Recipe Book

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