Turmeric Fish Tacos with Pineapple and Corn Salad

Turmeric Fish Tacos with Pineapple and Corn Salad

Perp / Cook / Total    -    15 / 10 / 25min


• 150g fresh pineapple, peeled and diced
• 1 yellow pepper, deseeded and diced
• 100g yellow baby plum tomatoes, quartered (or use red, if you like)
• 1 long red chilli, deseeded and finely chopped
• 3 tbsp chopped fresh coriander, plus extra to garnish
• 1 tbsp lime juice, plus lime wedges to serve
• 4 x 150g firm white fish fillets
• 1 tsp ground turmeric
• 1 large corn-on-the-cob, husk and silks removed (or 75g frozen sweetcorn, thawed)
• spray olive oil
• 8 gluten-free corn tortillas
• 60g baby rocket
• 125g reduced-fat natural yoghurt


Step 1. In a medium bowl, combine the pineapple, pepper, tomatoes, chilli,
coriander and lime juice. Set aside.

Step 2. Heat a grill pan over medium-high heat. Dust the fish fillets with turmeric, then spray the fish and corn with olive oil. Grill the corn, turning, for 8 min or until tender (if using frozen sweetcorn, see right). Carefully cut the corn kernels from the cob and add to the pineapple mixture. Season with black pepper.

Step 3. Meanwhile, cook the fish for 2 minutes on each side or until cooked through. Gently warm the tortillas until lightly charred.

Step 4. Break the fish into chunks. Put 2 tortillas on each plate and top with rocket, fish chunks and the pineapple salad. Garnish with coriander and serve with lime wedges and yoghurt to spoon over.


Editor’s Note
“When introducing young children to different flavours on their palate, if you go easy on the chilli, then this recipe is a good starting point, because the pineapple gives the hint of sweet.”

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