Crusted coconut cod tacos with pineapple & chilli salsa & creamy lime dipping sauce


Social media has gone mad for tacos during lockdown. If I thought deeply enough about it I would hazard a guess people have made ‘sharing’ style food as a way to bring each-other together & create a sense of occasion and fun around mealtimes, (as with no social life, mealtimes for many, were literally the highlight of the day).


Anyway, regardless of my poor social observation, I bloody love tacos and anything that involves sharing as I am an irritating, picky eater. The cod itself was inspired by a recipe from Ottolenghi’s book. I then went totally nuts and served them with a fruit salsa and it worked a dream.


And, if anyone asks, fruit and fish is not weird, it’s very chic.


As a side note you can add anything else to fill up these tacos, I cut up some thin slices of pink grapefruit and made a big tray of chilli and turmeric roasted veggies.

Serves 6



1 packet of soft tacos

  • Gently warm before serving


Pineapple salsa

  • ½ a small pineapple

  • 2 tablespoons lazy chilli or 2 finely chopped red chillis

  • Lime zest

  • Salt and pepper

Method

  • Chop up pineapple and mix with the chilli/ lime zest/ salt and pepper




Lime, coconut & yoghurt dipping sauce

  • Thick greek yoghurt

  • 1 lime juiced

  • 2 tbl coconut cream or milk

  • Salt and pepper

  • Chopped coriander

Method

  • Mix all the ingredients together in a bowl, you may want to add a a little chili if you fancy a bit of heat


Crusted fish fingers

  • Cod or haddock - fillet or loin

  • I used 2 packets so around 500g

  • Panko breadcrumbs (or you could make your own by blitzing stale bread)

  • 2 tbl turmeric

  • 1tbl cayenne pepper

  • 1tbl chill flakes

  • 60ml coconut cream or milk

  • 1 lime zested

  • 2 eggs whisked together

  • 50g plain flour

  • 2 tbl of coconut or vegetable oil

Method

  • Cut your fish into thick long chunks, kind of like a fish finger

  • Place into a bowl with salt and pepper, coconut milk & the zest of lime

  • Leave for just 1 hour, otherwise the fish will disintegrate

  • Mix the breadcrumbs/ turmeric and chill flakes and lay out in a flat dish or tray

  • Mix flour with salt/pepper & cayenne

  • Remove the fish from the marinade, dip in the flour, then dip in the whisked eggs,

  • Then roll in the breadcrumb mixture until evenly coated

  • Heat up oil in frying pan, and fry fish in batches for around 5 mins making sure you turn them over regularly

  • Once fried, sit on a wire rack



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