Fish Tacos with Corn and Pineapple Salsa

🧂 Ingredients

• 150 g whole kernel corn
• 80 g cherry tomatoes

  washed and chopped
• 80 g purple onion

  peeled and chopped
• 80 g pineapple

  peeled and chopped
• 10 g fresh parsley or cilantro

  washed and chopped
• 2-3 lime

  medium sized
• Salt

  season to taste
• Black pepper

  season to taste
• Tortillas

  or taco shells
• Canned sardines

Instructions

• 1 Wash and chop tomatoes and parsley. Peel and chop purple onion and pineapple.
  Cut lime into wedges.
• 2 Assemble in a big bowl, chopped tomatoes, parsley, purple onion, pineapple,
  corn. Squeeze juice from 1 lime and add to the salsa. Add salt and black pepper,
  season to taste.
• 3 Mix well and chill in the fridge until ready to serve.
• 4 Toast the soft tortilla shells over a small flame or on a frying pan until warm
  and slightly toasted.
• 5 Assemble the tacos by dishing out sardines onto the tortilla, topped with a few
  tablespoons of the corn and pineapple salsa. Garnish with additional parsley.
• 6 Squeeze some juice from the lime and enjoy the tacos.

Nutrition Info