Spicy Fish Tacos with Pineapple Slaw

Photo by Courtney P.
Adapted from runnersworld.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from runnersworld.com

Ingredients

  • 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

Directions

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, jalapeƱo, 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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