Quick Crumbed Fish Tacos
with Pineapple Salsa & Zesty Slaw
- Fish
- Eggs
- Gluten
- Gluten(Wheat)
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
It’s the freshness of the ocean wrapped up in a taco, it can’t get any better. Oh wait, it can because we’re crumbing these dory fillets with a smokey Aussie spice mix. Bring it back to the beach with a pineapple salsa and these tacos are very hard to beat. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 tin
Pineapple Slices
½
lemon
1 packet
Smooth Dory Fillets
(Contains: Fish)
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 bag
coriander
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Meanwhile, zest lemon, then slice into wedges. Roughly chop pineapple. • Discard any liquid from smooth dory fillet packaging. Slice fish into 2cm strips.
• In a small bowl, combine charred pineapple, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a medium bowl, combine shredded cabbage mix, mayonnaise, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• In a shallow bowl, add the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend. • Coat fish strips in the flour mixture, followed by the egg and finally the breadcrumb mixture. • Return the frying pan to medium-high heat with enough olive oil to cover the base of the pan. • Cook crumbed fish in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the fish does not stick to the pan.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to table to serve. • Top tortillas with crumbed fish, pineapple salsa and zesty slaw. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The charred pineapple salsa is a standout addition that lifts the whole dish; opinions on the pineapple are mixed, with some loving it and others preferring to leave it out.
- Ease of prep: The crumbing process is the most hands-on part — crumbing the fish whole before slicing, rather than in strips, makes the job easier and less messy.
- Suggestions: Add a sauce such as tartare or garlic aioli to the finished tacos, as several reviewers felt the dish was a little dry without one. Make sure the fish is as dry as possible before crumbing to help the coating stick.
- Next-day meals: At least one reviewer enjoyed the leftovers cold the next day as a salad without the tortillas, and found it held up well.
- Portions: A number of reviewers felt the serving size was on the smaller side, particularly for dinner, and suggested the recipe works better as a generous lunch.
