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Dinner

Fish Tortillas and Pineapple Salsa

Ingredients

500g of fish fillets

½ Tsp of paprika

3Tb of plain flour

8 tortillas

½ red chili

Salt and pepper

Limes to serve

1Tb of rice bran oil

 

Salsa

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)

 

Method

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.

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