Fish tacos are darn delicious. Layers of flavour and texture all neatly packed into a little edible parcel. Fried or grilled these babies are a crowd pleaser and so versatile you can go wild with flavour combos, sauces and spices. I decided to pan fry the fish for these tacos keeping things on the healthier side and also my kitchen on the cleaner side! Once cooked I finished the fish off with a generous whack of peri-peri sauce and fresh lime juice. Yum.
The peri-peri sauce in question was made by the girls from ShortChefSkinnyChef. Claire Allen and Siphokazi Mdlankomo make up this duo and clearly both of them like a touch of spice in their lives. This flavour packed sauce is pure homemade deliciousness free of preservatives so if you make this recipe use the very best peri-peri sauce you can get your hands on or make your own!
Select your fish wisely. Make sure you buy fish or any seafood off the green SASSI list. They have an app and even a nifty sms number you can text the name of the fish to and you’ll get a reply letting you know if the fish is green for go, orange for not ideal or red for hell no. Stick with green choices and maybe our grandkids will have some fish on their table someday. I went with Cape Yellowtail. It has beautiful large flakes when cooked which makes it ideal for tacos and absorbing lots of sauce. With all the heat from the peri-peri sauce I balanced it with some sweetness from the pineapple salsa which includes some kiwi fruit for added zing! The crunch from all the fresh fruit and veggies, the creamy avocado and drizzle of sour cream make these tacos a real textural delight.
Peri-Peri fish tacos with pineapple salsa
- 500g yellowtail or similar fish, filleted & cleaned
- olive oil
- peri-peri sauce
- fresh limes
- 1/4 red cabbage
- 2 avocados
- 1/4 red onion, diced
- 1 pineapple, diced
- 1 kiwi fruit, diced
- 1 red pepper, diced
- fresh coriander
- sour cream
- sea salt & black pepper
- 6-8 soft tortillas
Slice the fish into small fillets and pan fry in olive oil. Season well. Once the fish is cooked, turn the heat off and add the peri-peri sauce to taste and the juice of half a lime. When cool enough flake the fish, toss well and leave in the sauce.
Finely slice the red cabbage and the avocado.
Combine the diced red onion, pineapple, kiwi fruit and red pepper. Season with salt and pepper and the juice of 1 lime. Add coriander leaves and toss.
Heat a dry pan and colour tortillas on both sides until warm and golden brown. (I love this easy recipe but store bought is just fine too)
Assemble the tacos. Start with some slices of avocado and red cabbage. Top with peri-peri fish, the pineapple salsa, fresh coriander and a drizzle of sour cream. Enjoy!
Catch Claire Allen, The Foodie in Love, at The Good Food & Wine Show this coming weekend (27-29 May) for a live chefs theatre performance as well as the skinny half of the ShortChefSkinnyChef duo performing in their own live theatre cooking up a storm.
~Disclaimer ~ I was invited to be a media partner for Claire Allen & the ShortChefSkinnyChef duo.