This recipe is part of a much bigger picture. You may have worked that out already! But if you are not ready to go the whole fish tacos thing, it still works really well with any fish, grilled or barbecued meats of choice, or just as a great flavour hit on a vegetarian menu. This recipe appears with all it's friends (tortillas, fish tacos, chipotle cream) in the Tenina's America cookbook, which you should really take a look at if this is your sort of thing!
I have given you a Thermomix option in this recipe, but I prefer it done the old-fashioned way, both for texture and how pretty it looks when you put it all together. (I do occasionally get out my Shun knives, don’t you?)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- ½ small pineapple
- Extra Virgin Olive Oil (EVOO) as needed BUY
- ¼ red cabbage
- ½ red capsicum
- ¼ red onion
- Handfuls Fresh Coriander leaves
- Pinches Pink Salt Flakes to taste BUY
- Cracked black pepper, to taste
- Juice 1–2 limes
- 1 Red Chillie(s) sliced
Peel, core and slice the pineapple into rounds.
Heat a griddle pan to quite a high heat.
When hot enough, drizzle with oil and place the pineapple slices onto the pan, cooking until you have a nice caramelisation and you can see the griddle marks. Do this on both sides. Remove the pineapple from the heat, sprinkle with a few salt flakes and allow to cool. Dice the pineapple.
Shred the cabbage, capsicum and onion either using a mandoline or knife. Alternatively, you can place them all into the Thermomix bowl and chop 3 seconds/speed 5.
Toss with the remaining ingredients, including the pineapple.