Hawaiian Fish Tacos with Pineapple Salsa & Aloha Crème

Steps

1. Preheat oven to 200°C (if using to heat tortillas). Or heat tortillas in microwave to save turning on the oven! Prep fish. Pat fish dry and remove any remaining scales or bones. Cut into 5cm pieces and toss in Hawaiian glaze.
2. Heat tortillas. Wrap tortillas in foil and place in oven for 10-15 minutes, until warmed through. Alternatively, just before serving, wrap in a clean damp tea towel and microwave for 1-2 minutes, until hot through.
3. Make salsa. In a bowl, toss all salsa ingredients together. Season to taste.
4. Prep aloha crème & lettuce. In a bowl, mix together sweet chilli mayo and reserved pineapple juice. Set lettuce aside to serve.
5. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through. Turn heat down if glaze starts to burn.
6. Serve tortillas filled with fish, salsa, aloha crème and lettuce.