Ingredients
- ¼ x red onion
- ½ clove garlic
- ½ x red chili
- 1 x avocado
- ¼ x lime
- 200 g pollock fillet
- ½ pack taco spice mix
- 3 x tortillas
- 25 g rocket
- ½ dl sour cream
- 3 tbsp fresh coriander
Method
- In this dinner we'll be using the rest of the leftover chopped pineapple from the first day of the weekly menu.
- Dice the pineapple and red onion.
- Mince the garlic and chili and add to a bowl with avocado. Mash with a fork and season with lime juice, salt and pepper.
- Cut the fish fillet into cubes, mix with taco seasoning and fry in a frying pan until the fish is cooked all the way through.
- Fill the tortillas with rocket, pineapple, red onion and pollock, and top with guacamole, sour cream and fresh coriander.
