My favourite thing to make on days when I want to pretend I haven’t been in lockdown since March, but don’t want to go to heaps of effort.
Grilled pieces of pull apart fish are topped with a delish pineapple salsa verde that make this super simple, rainbow dinner feel suspiciously like summer.
A lil spicy and a lil sweet, each bite feels like it should be harder to make than it is and will leave you wondering why you ever bought the Old El Paso packs.
PLUS, you get heaps of leftover salsa verde which goes with everything, in my humble opinion. Win, win, win.
1/4 head purple cabbage
1/4 cup apple cider vinegar (or any light vinegar)
2 white fish fillets, skin on (I use barramundi, but basa or even prawns would work well)
2 tbs Mexican seasoning
8 corn tortillas
3 tbs Greek yogurt or sour cream
Olive oil, salt and pepper
230g tin of pineapple pieces in juice
2 sweet green capsicums
3 spring onions
5 tomatillos (green tomatoes or normal tomatoes if you can’t find tomatillos)
2 tbs jalapeños (preserved is best!)
Bunch of coriander
2 cloves garlic
1 lime + extra to serve
*Serves two, plus lots of extra salsa verde
Shred cabbage and add vinegar and some salt. Using your hands, vigorously massage the cabbage for about 30 seconds and set aside for a quick pickle.
In a hot pan, dry fry the sweet capsicum and spring onions until slightly blackened. Set aside, and grill the tomatillos. Add cooked capsicum, spring onions, tomatillos, the juice of one lime, jalapeños, half the coriander (including the stalks), garlic, the juice from the tinned pineapple and half of the pineapple pieces, along with salt and pepper, to a blender and blitz until there are no big bits. It doesn’t need to be perfect!
Chop fish into rough chunks and coat in Mexican seasoning, salt and pepper. Heat the same frying pan you used before with a little oil and add the fish skin-side down. Cook for a few minutes on each side until slightly brown and cooked through.
While the fish cooks, heat another pan and dry fry the tortillas for about one minute on each side or until slightly coloured and softened.
To assemble the tacos, add some cabbage, coriander leaves, chunks of fish, pineapple, salsa and a bit of Greek yogurt or sour cream, and finish with lime.
Freeze any leftover salsa verde for next time!