• 300 g light fish (such as halibut)
• 3 tbsp. flour (type 405)
• 1 tsp. coriander, ground
• salt, pepper
• 6 tbsp. oil for frying
• 150 g fresh cucumber
• ½ red onion
• 200 g pineapple, without skin
• 50 g red endive
• 1 small red Chili
• 5 stalks of fresh green coriander
• 2 tbsp. lime juice
• 1 tbsp. olive oil
• 4 corn tortillas

Fish Tacos with Pineapple-Cucumber Salsa

Preparation time: 25 minutes.
Cooking/baking time: 10 minutes.
Chilling/marinating time: 0 minutes.
For: 2 servings/4 tacos


1. Make bit-sized pieces of the fish fillet. Mix flour and coriander in a deep plate and season with salt and pepper. Coat the fish bits completely with the flour mixture. Heat sunflower oil in a pan and fry the fish pieces 2-3 minutes until golden brown on all sides. Remove from the pan and allow to drain on paper towel.

2. For the salsa, wash and dry vegetables. Halve the cucumbers, scoop out the seeds with a spoon and then cut into pieces. Peel the onion and dice finely. Remove the tough core from the pineapple and cut the flesh into small pieces.

3. Divide the red endive into small strips. Remove chili seeds and cut into thin rings. Wash, dry and coarsely chop fresh coriander. Mix cucumber, pineapple, red endive, chili and coriander in a bowl and flavor with the lime juice, olive oil and salt.

4. Heat the corn tortillas in the oven or in a pan, fill with the fish and salsa, and serve.