Fish tacos

Prep: 15 mins, Cooking: 12 mins By Food24
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Ingredients (24)

60 ml orange juice
15 ml honey
5 ml cinnamon — ground
5 ml paprika
2 ml cayenne pepper
salt and freshly ground black pepper
500 g hake fillets
1/2 pineapple — thinly sliced into half moons
1-2 jalapeno chillies — deseeded and sliced
limes — juice only
30-45 ml tequila
fresh coriander — handful
fresh parsley — handful
80 ml fresh chillies — 573
60 ml lemon juice
2 garlic — cloves, grated
5 ml cumin
5 ml paprika
2,5 ml cayenne pepper
salt and freshly ground black pepper
250-500 ml brown rice — cooked
8-12 corn or flour tortillas (10cm), heated
1 black or red beans
fresh coriander
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1 Mix the ingredients except the fish, pour over the fish and marinate for about 20 minutes.


2 In a large bowl toss the pineapple, chillies, lime juice and tequila (if using). Set aside for about 15 minutes.


3 Blitz all the ingredients in a blender until smooth.

4 Heat the oven grill and cook the fish for 5-6 minutes a side or until done. Drizzle marinade over every 3-4 minutes.

5 To finish Divide the rice among the double-layered heated, folded tortillas. Add the beans, pineapple and fish and drizzle chermoula over. Top with the coriander.

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