Pink Lady® fish tacos

A Mexican-inspired feast that’s perfect for sharing, these tacos combine a crunchy salad with a delicious spicy and sweet Pink Lady® salsa and succulent Cajun-spiced cod. Lay everything out on the table and let family and friends build their own tasty tacos!

<p><strong>Pink Lady® fish tacos</strong></p>
  • 10 minutes to prepare

  • 10 minutes to cook

  • Serves 4 for lunch or 2 for dinner

Ingredients

  • 2 tbsp - plain yogurt
  • 2 tbsp - red wine vinegar
  • 1/4 - white cabbage finely sliced
  • 1 - large carrot, grated
  • 1/2 - red onion, thinly sliced
  • 1 bunch - coriander, finely chopped
  • 1 pinch - salt and pepper
  • 1 - Pink Lady® apple, cubed
  • 1 - avocado cubed
  • 1 - red chili, finely chopped
  • 3 - radishes, thinly sliced
  • 2 tbsp - olive oil
  • 1 - zest and juice of a lime
  • 8 - small corn (taco) tortillas
  • 1 tbsp - rapeseed oil for coating the tortillas
  • 2 - fillets of cod, cubed
  • 2 tbsp - cajun spice
  • 1 tbsp - rapeseed oil
  • 1/2 - lemon

Supplementary ingredients

  • 2 tbsp - tabasco
  • 1 - lime

Full preparation

  1. To make the crunchy salad, combine the shredded cabbage, carrot, red onion and chopped coriander into a mixing bowl. Combine the red wine vinegar with the plain yogurt and mix. Stir the yogurt mix into the salad and thoroughly combine, then set aside to let the vinegar cook out the red onions and take the rawness out of them. Season the salad with salt and pepper.
  2. For the salsa, combine the cubed Pink Lady® apple, avocado, chopped chili, sliced radishes and place into a bowl. Zest and juice a lime into the olive oil and mix. Pour the lime and olive oil onto the salsa and coat all the ingredients. Set aside.
  3. Heat a griddle pan until very hot. Lightly coat one side of the corn tortillas with some olive oil and lay onto the hot griddle pan. Leave for about 20 seconds or until there are griddle marks, then take off the heat and lay onto a rolling pin and leave to cool to create the taco shape. Repeat with all the tortillas.
  4. Lastly season the cubed fish with the Cajun spice. Heat a non-stick pan and add 1 tbsp of the rapeseed oil. Once the pan is hot add the fish. Fry for a couple of minutes until the fish is cooked and crispy on the outside, before you turn off the heat add a squeeze of lemon to the pan to sizzle and steam. Remove the fish from the pan and place onto a serving plate.
  5. Fill your tacos with the crunchy salad, Pink Lady® salsa and fried fish. If you want extra heat, top with Tabasco sauce and a squeeze of lime for more tang.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady2827? We’d love to see!

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