I’ll be the first person to admit that I’m no wine expert, I’m more likely to choose a wine for it’s interesting label that it’s vintage. But over the years I’ve learnt through experience that some wines really compliment certain foods, and some just don’t work at all. There are lots of rules for pairing wine with food, most people choose a meal and then pick a wine to match, but because I like to be contrary, I’ve done exactly the opposite.
The team from Vinomofo sent me a Collaboration Case with a collection of 6 wines created exclusively for them. I’m a label girl so the Arcadia Bohemia Yarra Valley Chardonnay with its colourful tropical artwork caught my eye and inspired me to create a special meal designed around the wine.
With a flavour profile that includes citrus and pineapple, and the fact that Chardonnay pairs perfectly with fish, it was obvious that it was Fish Taco time with a Pineapple and zesty lime salsa to match the wine.
These fish tacos make a super easy week night meal, but with Good Friday coming up, why not have a colourful gathering with family and friends and enjoy a delicious meat free Mexican inspired meal together.
- 8 small corn tortillas
- 500g firm white fleshed fish fillets (I've used Blue Eye)
- ⅛ small red cabbage finely shredded
- 1 large avocado cubed
- 2 limes quartered to serve
- FOR PINEAPPLE SALSA
- 1 small red onion finely diced
- 1 small red chilli (frozen)
- ¼ fresh pineapple, peeled cored and roughly chopped
- 1 lime
- ½ bunch coriander (cilantro) roughly chopped
- salt flakes
- Make salsa by combining pineapple, onion, coriander in a bowl.
- Add zest and juice of one lime and finely grate about a teaspoon of frozen chilli (or to taste) into bowl and combine.
- Season with a couple of pinches of salt and set aside.
- Heat tortillas on griddle or in microwave (as per packet instructions)
- Cut fish into chunky strips, brush with oil and cook on griddle until just done.
- Assemble tacos with grilled fish, avocado, cabbage and salsa. Serve with a wedge of lime.
I’m a real fan of fruit based salsas, the sweetness of the fruit is a nice contrast to the zest of the lime and the heat of the onion and chilli. If you don’t like pineapple, mango works perfectly with this dish as well.
I’ll share a little trick I learnt from Jamie Oliver (on TV not real life) to add just the right amount of chilli heat with out going overboard – freeze your fresh chillies and grate in the amount you need. It saves you from that random big chunk of chilli overpowering your meal, and you don’t have to waste any leftover chilli, just pop the remainder back in the freezer.
Serve the toppings on the side and let your guests make their own tacos, then you can relax and enjoy a nice glass of wine.
My Best Ever Mexican Grilled Corn is the perfect side with this meal, and the best thing is, you don’t need any cutlery, you can eat everything with your hands. It’s messy but lots of fun.
So next time you are stuck for a meal idea, let the wine be your inspiration.