4 servings
4 Tortillas
2 Fish Fillets (Fresh Tarakihi)
1 1/2 tsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
1 Lemon (juiced)
1 cup Baby Spinach
1/2 cup Pineapple (diced)
1/2 cup Red Onion (finely diced)
1 Jalapeno Pepper (deseeded and chopped)
1 Garlic (clove, minced)
1 Red Bell Pepper (diced)
1 Lime (juiced)
2 Avocado (peeled and mashed)
1 Tomato (diced)
Preheat the oven to 260ºC and move the rack to the top setting. Cover a large baking sheet with parchment paper and lightly grease with some olive oil. Lightly rub white fish with extra virgin olive oil, a splash of lemon juice and season with sea salt and pepper. Cook in the oven on top rack for 8 minutes or until fish flakes with a fork.
Remove fish from oven and chop with a knife. Place in a bowl and toss with a bit of lemon juice.
Prepare all ingredients for the salsa and mix together in a large mixing bowl. (Pineapple, red onion, jalapeno, red bell pepper, and lime juice)
Prepare all ingredients for the guacamole and mix together in a separate mixing bowl. (Avocado, tomato, garlic and splash of lemon juice).
Warm your tortillas and place on a plate. Put your salsa, guacamole, spinach and fish out in separate bowls with a spoon/fork in each.
