Find this recipe and more in the Weekly Meal Plan for January 10-16, 2021
Fish Tacos with Pineapple Slaw
Make this easy fish taco with pineapple slaw meal up to 24 hours ahead. Or, you can season the fish and freeze for up to a month. Either way it's delicious and you get 2 tacos!! Yay.
Ingredients
Fish Tacos
- 1 teaspoon Salt Free Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- 1½ pounds Cod Fillets
- 12 Corn Tortillas
- 2 tablespoons Avocado Oil
Pineapple Salsa
- 1 (20-ounce) can Pineapple Tidbits drained
- ½ cup Red Onion diced
- 1 Lime
- 1 Jalapeno Pepper
- 2 tablespoons Cilantro
- ½ teaspoon Kosher Salt
Instructions
Make the Salsa
- Combine all Salsa ingredients in a medium bowl. Cover and refrigerate until ready to serve.Make Ahead:Refrigerate for up to a week.Freeze for up to 3 months.
Cook the Tacos
- Combine chili powder, cumin, and salt in a small bowl. Sprinkle the spice mixture on both sides.
- Preheat oven to 400°F. Wrap tortillas in foil and heat in oven for 10 minutes.
- Cook the fish while the tortillas are warming.Heat oil in large non-stick skillet over medium heat. Cook fish for about 4 minutes per side, or until lightly browned. Drain on paper towels.
Plate and Serve
- Cut cooked fish into strips. Divide fish strips evenly between the 12 tortillas. Top with pineapple salsa and serve warm. 2 tacos per serving.
Nutrition Facts
Fish Tacos with Pineapple Slaw
Amount per Serving
Calories
292
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
50
mg
17
%
Sodium
279
mg
12
%
Carbohydrates
35
g
13
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 1 serving, Grains = 1.5 servings, Fruit = 1 serving
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