Fish Taco Salad Bowl

With Culley's Picklenaise

Time: 20 minutes
Servings: 1

Ingredients: 

• 1 small tortilla
• 1 fillet of crumbed fish
• 1/4 cup corn
• 1/2 tsp smoked paprika
• 2 pineapple rings (canned or fresh)
• Handful of green cabbage
• Handful of red cabbage 
• 1/4 cup cucumber, cubed 
• 1/4 avocado
• Pickled onions
• Fresh chilli
• Culley's Picklenaise

Method:

1. Preheat oven to 200 °C and line 2 baking trays. 
2. Cut the tortilla into small strips, lay out on a baking tray and bake for 5-10 minutes until golden and crispy. 
3. Place the fish on the other baking tray and bake for 10-15 minutes until golden and cooked through. 
4. Heat a fry pan over a medium heat and place the pineapple in the pan. Cook on each side for 3-5 minutes until it is charred. Reserve pan and place the corn and paprika in and stir until the corn is charred. 
5. Thinly slice green and red cabbage and avocado. 
6. Assemble by laying green and red cabbage, cucumber, charred corn, charred pineapple, fish and avocado. Top with crispy tortilla strips, pickled onion and chilli. Drizzle over Culley's Picklenaise.