Fish taco with cantalope and pineapple salsa
Salsa
1 1/2 cup cantalope diced
1 cup pineapple diced
1/4 cup purple onion diced
1 red chili, deseeded and chopped fine
2 large jalapenos, deseeded and chopped fine
juice from 1/2 lime
pinch of salt
Tacos:
500 g white fish (eg. tilapia)
2 Tbsp olĂve oil
1/2 lime
Salt
Pepper
1/2 tsp chili powder
6 soft tacos
shredded red cabbage
Blend salsa and refrigerate.
Drizzle olive oil on fish filets, squeeze lime over and season with chili, salt and pepper.
Cook on each side for a few minutes.