Baja Fish Tacos with Pineapple Slaw

We are T-minus 1 week away from a very important day: Cinco de Mayo + in honor of the most crucial part of the day (the food you guys, the FOOD, you were thinking the drinks weren’t ya? 😉 ) I am posting my favorite fish taco recipe.

There used to be a stretch of time when my husband requested Taco Tuesday actually be a thing every Tuesday in our house (remember my post about the importance of Mexican food in our weekly menus? Yea, these fish tacos+ these chicken enchiladas are tied for #1). He insisted, he begged, he bribed, and for a while I caved + made tacos (mainly variations of this fish taco recipe) every.single.tuesday. Eventually I had reached my taco eating limit + demanded we take a break in our tacoship. (insert husband crying emoji). But now they’re back + better than ever! The reason I love these fish tacos over most other tacos is because they are so light, quick + flavorful. The zest from the lime + the fresh pineapple juice just makes me feel festive + happy while the spice of the seasoned fish + the creaminess of the fresh avocado add a nice balance to make each bite perfectly well rounded. You can of course add a side of rice or beans to this too, but I prefer my tacos solo. 😀

We’ve been using corn tortillas in all of our taco recipes but I’m sure these would be fantastic in a flour tortilla as well. The slaw is a greek yogurt based recipe but to amp things up a bit you could sub 1 tablespoon of yogurt for mayo + really get crazy.

Prep time: 15 mins
Cool time: 15 mins
Serves: 2

Ingredients:
-2 pieces tilapia or other mild white fish
-juice of 1/2 fresh lime
-2 tsp. taco seasoning
-tortillas of choice
-pineapple cabbage slaw (recipe below)
-1/2 avocado
-additional toppings: soft Mexican cheese (conjita), fresh cilantro, diced jalapeño, hot sauce

Pineapple slaw:
-2/3 cup red cabbage
-1/2 cup diced pineapple
-1/4 cup diced green pepper
-1.5 Tbsp. Greek yogurt
-2 tsp. juice from pineapples
-2 tsp. Lime juice
-salt + pepper to taste

Instructions:
Begin by assembling your pineapple slaw. Add the red cabbage, diced green pepper+ small diced pineapple (if using pre-cut pineapple you may need to cut it up further prior to adding) to a bowl and mix in the greek yogurt, pineapple juice, lime juice, and salt+pepper, stirring well to combine. Set aside so the juices can marinate. In the meantime season your fish with 2 tsp. taco seasoning (we usually use store bought for the convenience) + splashing your remaining lime juice on the fish. Grill or pan fry your (add a spritz of cooking spray to your pan or on this nifty grill topper we love for fish+veggies for the grill) fish over medium heat for 10-15 minutes or until flaky + opaque white through, flipping half way through. Prepare your tortillas + top with fish, slaw, avocado + additional toppings. Serve alongside an ice cold beer or tangy margarita.

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Just look at those beauties.

If you’re spending Cinco de Mayo in, or planning a taco party (that’s totally a party theme, amiright?) or just want to grill up some fish to throw together in a quick+delicious meal – give these a go. They pair perfectly with a fresh margarita or ice cold beer… mmm. I’m sensing these will be a family favorite for you for sure! Hoping these give you all the festive Friday feels! Cheers, Jules.

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