Fish Tacos

Method:

1. For the fish, slice into cubes, about 1.5cm in size. Coat with the olive oil and then the taco seasoning. Mix and set aside for 20 minutes to marinade.
2.  For the pickled onion, cut the red onion in half, remove the outer skin and then slice into thin half rounds. Add the sugar and salt and massage into the onion.
3. Once combined, add the red wine vinegar, stir and set aside for at least 20 minutes.
4. Preheat the oven to 200 degrees and then in a lined tray cook the fish for 7 to 10 minutes (depending on your fish choice).
5. For the salsa dice the cherry tomatoes and season with salt and pepper. Stir through the apple cider vinegar and set aside for serving.
6. Just before serving, drain off any of the excess liquid so the tacos don’t go soggy.
7.  *For homemade chipotle mayo, in a jug add 1 whole egg, ¼ cup of pineapple juice, 1 teaspoon of mustard, 2 chipotle chillis and 250ml of neutral oil. I use grapeseed. Using a stick blender, push the blender head to the bottle of the jug, blend and slowly draw the mixer up from the bottom. As you do so, the mix will emulsify and thicken. (there will be a video on this too).
8. Take all the leaves off the lettuce, give them a good wash under cold water and then dry them in some paper towel. Once dried, shred the leaves and set aside to serve.