Quick Double Crumbed Fish & Pineapple Tacos
with Lemony Cabbage Slaw & Coriander
- Wheat
- Gluten
- Fish
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 classic roast seasoning. Bring it back to the beach with a charred pineapple salsa and these tacos are very hard to beat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Coriander
560 g
Hoki Fillets
(Contains: Fish; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Classic Roast Seasoning
1 packet
Shredded Cabbage Mix
1 tin
Pineapple Slices
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Transfer to a plate, then roughly chop. • Meanwhile, zest lemon to get a pinch, then slice into wedges. • Discard any liquid from smooth dory fillet packaging. Slice fish into 2cm-thick 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 super slaw, 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, combine panko breadcrumbs and Aussie spice blend. • Gently coat fish first 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. Cook crumbed fish in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. • Top tortillas with crumbed fish, charred pineapple salsa and zesty slaw. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
