Fish tortillas with DOLE pineapple salsa
3 tbsp of plain flour
½ tsp of paprika
Salt and pepper
500g of fish fillets
1 tbsp of rice bran oil
Limes and fresh coriander to serve
1 cup of chopped fresh DOLE pineapple (1cm chunks)
½ avocado, chopped
¼ cup of fresh chopped coriander
½ red chili, finely sliced
½ red onion, finely sliced
2 tbsp of lemon juice
1 cup of chopped cherry tomatoes
1 tbsp of red wine vinegar
1 spring onion (thinly sliced)
Mix flour, paprika, salt and pepper. Dry the fish and cut into 2cm pieces and cover in the flour mixture.
Heat oil in a pan and cook fish on high for 3-4 minutes each side (or until golden).
To make the salsa combined all ingredients.
Warm the tortillas according to the pack instructions and fill with your salsa and pan fried fish. Serve with additional fresh coriander and limes.