9Honey's Every Day Kitchen cook-along: Fish tacos with caramelised pineapple

Welcome to 9Honey's Every Day Kitchen, the next step in the Quarantine Kitchen cook-along journey.

Now isolation and lockdown is easing, we're looking at recipes that are less about using tins from the pantry and more about making dinner times easier and food joyful again. And we're starting this new series of our daily cook-along videos with tacos!

I don't know about you, but I don't believe in waiting for 'Taco Tuesday', because any day can be taco day. To kick things off, here's my perfect fish taco recipe.

The best thing about this fish taco recipe is that it includes the best ever fish fingers recipe… and that's the best fish filling for your tacos. The only bit of this need to really follow the recipe for is the fish finger panko crumb coating, because once you've got a good fish finger mastered, you can add whatever else you like to your taco.

We're not ones for rules at 9Honey, we'd rather you used this recipe as a starting point and then went with what you personally love in your taco. Simple really.

But we won't lie, the caramelised pineapple is a great touch and comes highly recommended. I should also note the panko crumb coating for the fish is the same one I use for my chicken nuggets and also for chicken schnitzel. It's extremely versatile and works every time.

So, we're ready for taco Tuesday… no matter what day it is!

Fish taco recipe

Fish finger ingredients:

• Firm white fish fillets of your choice (I use basa) cut into long, thin fish finger strips
• 1 cup panko crumbs spices of choice (I used a pinch each of garlic powder, smoked paprika and turmeric)
• ¼ cup grated parmesan
• 2 eggs, whisked
• olive oil (spray or bottle)

Caramelised pineapple pieces:

• Pineapple pieces
• 50g butter
• 2 tablespoons brown sugar

Taco ingredients (suggestions only):

• Soft taco shells
• Avocado, diced
• Greek yoghurt/sour cream
• Red cabbage, shredded
• Radish, finely sliced
• Fresh coriander sprigs
• Fresh jalapenos, finely sliced

Method:

1. To make the fish fingers; make sure your fish is sliced into fish finger-sized pieces. Line a baking tray with baking paper and pre-heat your oven to 180°C.
2. Whisk your eggs in a bowl and set aside. Then place your panko crumbs, spices and parmesan into a bowl and toss to mix. Dip each piece of fish into the whisked egg and then dredge it in the panko crumb mix, making sure it is well coated and then place it on the baking tray.
   Repeat with all the pieces of fish. Spray or drizzle the coated fish with a little olive oil and then bake at 180°C for around 10 minutes or until the crumb coat is golden and crisping up.
3. Meanwhile, make sure all your taco are chopped and ready for filling tacos.
4. To make the caramelised pineapple; In a small frypan heat the butter and melt it together with your brown sugar. Toss the pineapple pieces through to soften a little and coat in the caramel. Set aside with other taco fillings. Warm your taco shells as per packets instructions.
5. Once the fish fingers are cooked, fill each taco with your desired fillings, top with a fish finger, some of the caramel pineapple and finish with fresh coriander and jalapeno.

In summer you can do the same thing with mangoes... and so much more.