Ingredients

  • SpinneysFOOD Fresh Coriander 2 handfuls
  • Limes 3
  • Super sweet pineapple slices from Spinneys deli 150g
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper Freshly ground, to taste
  • Hake or cod fillets 4, fresh
  • SpinneysFOOD All-Purpose Flour 250g
  • Old El Paso Taco Seasoning Mix 2 tbsp
  • SpinneysFOOD Baking Powder ½ tsp
  • Non-alcoholic beer or soda water 250ml
  • SpinneysFOOD Pure Sunflower Oil 2L
  • Old El Paso Stand ‘N Stuff Taco Shells 8
  • Old El Paso Taco Sauce 100g
  • Old El Paso Guacamole 200g

Nutrition (Per serving)

  • Calories 767
  • Fat 18.4g
  • Saturates 3.1g
  • Protein 52.5g
  • Carbs 96.4g
  • Sugars 9.3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tacos with crispy fish and pineapple-coriander salsa

Mexican 20 Mins Prep · 15 Mins Cook


  1. To make the pineapple-coriander salsa, dice the pineapple, finely chop a handful of coriander and juice 1 lime. Combine the salsa ingredients in a medium-sized bowl and season with salt and pepper.
  2. Slice the fillets into taco-sized strips. In a shallow, bowl combine the flour, taco seasoning and baking powder. Divide the mixture between two bowls. Pour enough non-alcoholic beer or soda water into one of the bowls to make a smooth batter.
  3. Heat the oil in a deep pot or frying pan over a medium-high heat. Line a large plate with paper towels.
  4. Coat each fish fillet strip with the dry flour mixture then dip into the wet batter.
  5. Carefully lower the fish strips into the oil, frying in batches, if necessary, to avoid overcrowding the pot. Fry for 3-4 minutes on each side until golden brown and crispy, then transfer to the plate lined with paper towels.
  6. When ready to serve, spread some taco sauce in each taco, top with the crispy fish followed by the pineapple salsa and guacamole. Scatter over some fresh coriander and serve with lime wedges.