April 25th, 2024
Recipes
Fish Tacos with Pineapple Salsa
Valentina P
- Difficulty
•
- Time 30"
An easy homemade fish taco recipe topped with a flavorful pineapple salsa and plenty of guacamole! Refreshing, delicious, and healthy.
How To MakeDiet Type: Paleo
Shopping List
-
For the Fish
- 12 ounces tilapia (or other firm white fish)
- 1 teaspoon taco seasoning (store-bought or homemade)
- 1/2 teaspoon salt
- 1/2 tablespoon olive oil
- 1/2 tablespoon non-dairy butter For the Pineapple Salsa
- 1 cup fresh pineapple, finely diced
- 1 cup tomato, finely diced (seeds removed)
- 1 tablespoon fresh cilantro, chopped
- 1/2 tablespoon lime juice
- 1/2 tablespoon extra-virgin olive oil
- salt and pepper, to taste For the Rest
- 6 to 9 small tortillas
- 3 ounces red cabbage or coleslaw, thinly sliced (about 2 small handfuls)
- guacamole, to taste (store-bought or homemade)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil or parchment.
- Step 2: Place the fish fillets on the lined pan and rub the olive oil all over the fillets. Season the fish generously with the taco seasoning and salt on all sides and dot each pieces with the butter. Bake the fish at 375 for 20 minutes, or until cooked through.
- Step 3: Meanwhile, let's prepare the Pineapple Salsa. Chop the pineapple and tomato into very small pieces and place in a small mixing bowl. Stir in the cilantro, lime juice, and olive oil. Season with a pinch of salt. Refrigerate until ready to use.
- Step 4: Thinly slice the cabbage or coleslaw mix. Set aside.
- Serve: Assembly time! Warm the tortillas in a dry, hot skillet (or over an open flame) for 15 to 30 seconds per side until the tortillas are pliable and soft. Top each warm tortilla with some torn pieces of warm fish, a little cabbage, pineapple salsa, and a dollop of guacamole. Enjoy.
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What you should eat next
Fish Tacos with Pineapple Salsa
PT30M 12 ounces tilapia (or other firm white fish) 1 teaspoon taco seasoning (store-bought or homemade) 1/2 teaspoon salt 1/2 tablespoon olive oil 1/2 tablespoon non-dairy butter 1 cup fresh pineapple, finely diced 1 cup tomato, finely diced (seeds removed) 1 tablespoon fresh cilantro, chopped 1/2 tablespoon lime juice 1/2 tablespoon extra-virgin olive oil salt and pepper, to taste 6 to 9 small tortillas 3 ounces red cabbage or coleslaw, thinly sliced (about 2 small handfuls) guacamole, to taste (store-bought or homemade) Gluten Free Paleo 3 Servings
Ingredients:
