• 300 g white fish fillet (e.g. cod)
• 3 tablespoons soft flour
• 1 teaspoon ground cardamom
• Salt and pepper
• 6 tablespoons sunflower oil, for frying
• 150 g cucumber
• ½ red onion
• 200 g peeled pineapple
• 50 g radicchio
• 1 small red chilli
• 5 sprigs of fresh coriander
• 2-3 tablespoons lime juice
• 1 tablespoon olive oil
• 4 corn tortillas

Fish tacos with pineapple and cucumber salsa

Preparation time: 25 minutes
Cooking/baking time: 10 minutes
Cooling/marinating time: 0 minutes
For: 2 portions/4 tacos


1. Divide the fish fillet into bite-size pieces. Mix the flour and coriander in a deep plate and season with salt and pepper. Toss the fish pieces in it until they are completely covered. Heat the sunflower oil in a pan and fry the fish for 2-3 minutes on each side until golden brown. Remove from the pan and drain on kitchen paper.

2. To make the salsa, wash and dry the vegetables. Cut the cucumber in half, scrape out the seeds with a spoon and cut into smaller pieces. Peel the onion and chop finely. Remove the hard pineapple stem and cut the pulp into small pieces.

3. Cut the radicchio into narrow strips. Remove the seeds from the chilli and slice into thin rings. Wash and dry the coriander and then chop coarsely. Mix the cucumber, pineapple, radicchio, chilli and coriander in a bowl and season with lime juice, olive oil and salt.

4. Heat the corn tortillas in the oven or a pan, fill with the fish and salsa and serve.