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Spicy Fish Tacos with Pineapple Slaw


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Rate this recipe 4.6/5 (16 Votes)


  • 1/4 to 1/2 of a 7-ounce can of chipotle peppers in adobo sauce
  • 1/2 cup sour cream
  • 3/4 cup chopped cilantro
  • 1 tablespoon olive oil, plus more for the grill
  • 1 pound skinless firm-fleshed fish, such as mahimahi, tilapia, or salmon
  • 4 cups thinly shaved green cabbage
  • 1/2 small red onion, thinly sliced
  • 1/2 jalapeno, seeded and minced
  • 1/2 cup small-diced pineapple
  • Juice of one lime
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 avocado, pitted and sliced
  • 8 (6") flour or corn tortillas, toasted


Servings 4
Adapted from


Step 1

Chop the peppers. In a bowl, combine the peppers with sour cream, 1/2 cup cilantro, and olive oil. Stir to combine. Season with salt. Reserve 1/4 cup of the mixture.

In a dish, spread the remaining mixture over both sides of the fish. Let it sit for at least 30 minutes. In a bowl, combine cabbage, onion, jalapeño, pineapple, lime juice, remaining cilantro, cumin, and oregano. Toss and season with salt.

Heat a grill over medium heat. Brush it with oil. Place the fish on the grill and cook until nicely charred, turning once, 6 to 8 minutes total. Remove to a cutting board and coarsely chop.

Lay out the tortillas and divide fish among them. Top with slaw and avocado. Spoon reserved sour cream mixture on top.

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