Pineapple Relish:

  • Coriander leaves, chopped 30 g
  • Mint leaves chopped 30 g
  • Jalapeño chilli brunoise 70 g
  • Pineapple 350 g

Mexican Dressing:


  • Tacos 10 pc
  • White fish fillet 1 kg
  • Purple Cabbage, Shredded 250 g
  • Carrots, grated 100 g
  • Onion, sliced 50 g


  • Lime 5 pc
  1. Pineapple Relish:

    • Slice and grill pineapple and dice into small cubes. Mix with jalapenos, coriander and mint. Season to taste.

  2. Mexican Dressing:

    • Blend all the ingredients in a food processor or blender. The Mexican Salsa is chunky and will produce a beautiful pink dressing full of flavor.

  3. Tacos:

    • Season the fish with Knorr Lime Seasoning Powder, grill in a non-stick pan and set aside.
    • Combine vegetables for the slaw.
    • Carefully layer the vegetables, grilled fish in the warm tacos and finish off with the Mexican Salsa dressing.
  4. Garnish:

    • Slice and grill the limes, they will have a unique sweet and smokey flavor.