500g of fish fillets
½ Tsp of paprika
3Tb of plain flour
½ red chili
Salt and pepper
Limes to serve
1Tb of rice bran oil
1 cup of chopped fresh pineapple (1cm chunks)
¼ cup of freshly chopped coriander
½ red onion finely sliced
2 Tb of lemon juice
1 cup chopped cherry tomatoes
1 Tb 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.