Fish Tacos with Pineapple Salsa

These flavorful fish tacos feature crispy fried fish, seasoned with TASTEOLOGY Black Pepper and Rock Salt, and topped with a creamy avocado créme. The tangy pineapple salsa, made with fresh pineapple, jalapenos, and cilantro, adds a sweet and spicy kick. Drizzle with TASTEOLOGY Jalapeno Hot Sauce for an extra burst of heat.

Ingredients

Seasonings:

• 3 tsp TASTEOLOGY Guacamole Seasoning
• 2-4 tsp TASTEOLOGY Jalapeno Hot Sauce
• 1 tsp TASTEOLOGY Black Pepper
• 1 tsp TASTEOLOGY Rock Salt

Fish:

• 250g fish of choice
• 1 cup plain flour
• 1 cup beer (must be cold)
• 10 small flour tacos

Salsa:

• 1 cup diced pineapple
• 1/3 cup diced fresh jalapeno
• 1/2 red onion, finely diced
• 1 corn cob
• 1/3 cup coriander, roughly chopped
• Juice of half a lime
• 1 cup red cabbage, finely sliced

Avocado Crème:

• 1 avocado
• Juice of half a lime
• 2 tbsp sour cream
• 2 tsp jalapeno pickle brine

Instructions

1. In a small bowl mix together all the salsa ingredients and add 2 teaspoons 
   of TASTEOLOGY Guacamole Seasoning. Mix and place in fridge until ready 
   to serve.
2. Add all the avocado crėme ingredients to a small food processor. Add 
   1 teaspoon of TASTEOLOGY Guacamole Seasoning and blitz until it 
   reaches desired consistency. Set aside in fridge until serving.
3. In a bowl add flour, TASTEOLOGY salt and pepper and pour in (very) cold 
   beer. Try not to whisk too much, we want a light batter and a few lumps 
   is fine.
4. Cut your fish (we’ve used Crimson Snapper) into strips or cubes.
5. Heat oil in a small pan and shallow fry until fish is golden and crispy.
6. Time to stack your taco! Start with acocado crėme, followed by cabbage 
   and fried fish. Finally add pineapple salsa and a generous dallop of 
   TASTEOLOGY Jalapeno Sauce.
7. Serve with a pineapple and coconut margarita!