Fish Tacos

Pickled red onion

1. Peel the onion and cut in half. Slice into thin crescents.
2. Combine white vinegar, sugar and salt, and add the onions, mixing well.
3. Set aside for a minimum of 20 minutes.

Chipotle Mayo

1. Combine kewpie mayonnaise, a tin of chipotle chillies and lime juice to taste.
2. Use a stick blender to combine ingredients.

Corn

1. Boil a pot of salted water. Peel back the husks of the corn (do not remove) and boil the corn until soft.
2. Pre-heat the BeefEater 1500 Series BBQ to 200°C.
3. Coat the corn with olive oil and chargrill on the hot plate until slightly blackened.
4. To serve, slather in butter, pepper, salt and paprika and slice down the sides so that the kernels fall away in sheets.

Pineapple

1. Cut your pineapple into discs and then into thin slices. Remove the core.
2. Lightly spray pineapple with olive oil spray and cook on hotplate of the BeefEater 1500 Series BBQ until caramelised.
3. Cut into smaller slices.

Limes

1. Cut in half and lay face down directly on the BeefEater 1500 Series BBQ hotplate until slightly charred.

Red Cabbage

1. Slice with a mandolin as finely as possible.

Mango

1. Slice cheeks off mango, peel and then cut into thin strips.

Radicchio

1. Cut into wedges and then grill until slightly charred.

Black Beans

1. Strain and set aside.

Fish

1. Dry fish on a paper towel and then lightly dust with flour, salt and pepper.
2. Ensure the BeefEater 1500 Series BBQ hotplate is well oiled.
3. Cook fish quickly (1minute per side) or until the outside is crispy (do not overcook).

Tortillas

1. Heat briefly on the BeefEater 1500 Series BBQ hotplate.

Assembly

1. Take 1 tortilla and layer with red cabbage, radicchio, black beans, pineapple, corn, whiting, mango
2. Top with pickled onion, chopped chilli, coriander and mint leaves.
3. Dress with chipotle mayo and a squeeze of lime.