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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