Banana blossom ‘Fish’ tacos with pineapple salsa

Course: Main - Dish: Vegetarian - Serves: 4

Method:

  1. Mix together all of the pineapple salsa ingredients and set aside for the flavours to develop.
  2. Pre-heat the oven to 200C. Grease a large baking tray with oil.
  3. Mix the flour and Cajun seasoning together. Dry the banana blossom on kitchen paper and lightly dust with flour all over to coat and place onto the baking tray.
  4. Place into the oven and bake for 25 – 30 minutes, turning half way through, until lightly golden and crispy.
  5. Warm the tortillas as per pack instructions and serve with the warm banana blossom, mixed salad, onion, tomatoes and the pineapple salsa.
Cook’s tip:  this recipe can be gluten free too, simply use gluten free flour for the coating and gluten free tortillas.

Nutritional information per serving:

Nutritional value per serving
Nutrient Per serving
Energy 2186kJ
518kcal
Fat 8.8g
   of which saturates 3.3g
Carbohydrate 89.8g
  of which sugars 15.3g
Fibre 10.6g
Protein 14.6g
Salt 2.6g
  5-A-DAY PORTIONS One serving of this recipe counts as 3 of your 5-A-DAY target of fruit and vegetable portions.  

Ingredients:

Pineapple salsa
  • 1 x 400g can pineapple, drained and diced
  • 1 x red chilli, deseeded and finely chopped
  • 1 red onion, finely sliced
  • 1 lime, juice and zest
  • large handful of coriander, roughly chopped
Banana blossom
  • 3 tbsp plain flour, plus a little for dusting
  • 1 tsp Cajun seasoning
  • 1 x 400g can banana blossom, drained and rinsed
To serve
  • 8 x medium tortillas
  • 1 bag mixed salad
  • ½  red onion, finely sliced
  • 3 medium tomatoes, diced
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