ZESTY FIREFLY & TACOS FOR THE PERFECT NON-ALCOHOLIC VALENTINE’S CELEBRATION

This year’s stay at home Valentine’s Day is the ideal occasion to make some fun and colourful food and drinks together, whether you’re celebrating the day of love with family, flatmates or just the two of you.

We’re serving Spicy Cod Tacos for our Valentine’s feast and pairing them with our fresh, green Kiwi, Lime & Mint botanical drink. 

There are a lot of flavours going on with these tacos, served with pineapple salsa and avocado, but this powerhouse of a herbal drink can more than hold its own!  Kiwi, Lime & Mint Firefly is a crisp, kiwi refresher with a heady botanical hit of jasmine and mint.

Either pop the cap and instant refreshment is yours, or serve up over crushed ice with a twist of lime and a sprig of mint for a sub-LIME alcohol free Valentine’s experience!

Cod tacos with pineapple salsa and smashed avocado

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes 
Ingredients:
8 soft shell tacos or mini tortillas
For the cod :
400g of cod fillet, chopped into large chunks
2 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
Salt and pepper
Vegetable oil
For the pineapple salsa:
400g pineapple, diced
1 red chilli, finely chopped
½ red onion, finely chopped
Half a bunch of coriander, chopped
1 tbsp lime juice
For the Avocado:
2 large avocado
2 tbsp lime juice
Salt and pepper
Method:
First start with the cod.
On a large plate stir together the smoked paprika, coriander and cumin with a generous amount of salt & pepper.
Add the chunks of cod and coat generously in all the seasoning. Set aside while you make your pineapple salsa.
In a small bowl, combine the diced pineapple, red chilli (discard the seeds if you can’t handle the heat!), red onion, chopped coriander and lime juice.
Stir everything together well and set aside for later.
Peel and de-stone the avocado and add to a small bowl with the lime juice and a generous amount of salt & pepper. This is your simple smashed avocado.
Heat a large frying pan on a medium heat and drizzle with a little vegetable oil. Once warm, add the chunks of cod and cook for 3-4 minutes on each side or until cooked through.
Once the fish is cooked, remove from the heat.
Put the soft shell tacos on a plate and place in the microwave for 30 seconds to warm through.
Load up the tortillas with the smashed avocado, the smoky fish chunks and then finish with the pineapple salsa on top.
And your ready to go!