John Whaite's American road trip Fish Tacos
John Whaite is back from his road trip from across America with a classic road trip recipe. He found that fast food was very popular on his journey with a strong Mexican influence particularly California where John spent a lot of his trip. So he is making a delicious fast and healthy dish perfect for a midweek meal - Fish Tacos.
(Serves 2)
Ingredients:
For the pineapple salsa:100g pineapple chunks, roughly choppedSmall handful fresh coriander, finely chopped1 small red onion, very finely chopped½ cucumber, cut into very small diceJuice of 1 large limePinch of salt, to tastePinch of cracked pepper, to taste
For the cabbage:1/4 small red cabbage, very finely shredded2tsp cider vinegar
For the fish:2 medium cod fillets, skin removed (use any other sustainable, firm white fish)1tsp cuminPinch of salt and pepper1tbsp olive oil
To serve:Whole-wheat tortillas (or tortillas of your choice)
Method:1. For the salsa: In a bowl combine the pineapple, coriander, red onion, cucumber, lime juice and salt and pepper to taste. Gently toss together. Leave to macerate (for the flavours to mingle) for a good 30 minutes.
For the cabbage: Combine the cabbage with the vinegar and leave to rest for 30 minutes.
For the fish: Rub the cumin, salt and pepper and oil into the flesh, until coated. Heat a frying pan over medium heat and allow to get hot. Place the fish fillets onto the pan and cook for 4 minutes per side, or until the fish is almost cooked through (the residual heat will finish the cooking). Once cooked leave the fish to rest on a plate for a good 5 minutes.
For the tortillas: Dampen with water and heat in the same pan for just five seconds or so per side, until softened.
Fill or serve the tortillas with the salsa, cabbage and fish.