Recipes

CHIPOTLE-PINEAPPLE FISH TACOS WITH RAINBOW PEPPER SLAW

Last summertime, I amazed myself by falling in love with fish tacos. After making Blackened Fish Tacos with Avocado-Cilantro Sauce on a whim, I swore that I’d never make fish tacos another way again, because as they say, if it ain’t broke, don’t repair it.

CHIPOTLE-PINEAPPLE FISH TACOS WITH RAINBOW PEPPER SLAW
CHIPOTLE-PINEAPPLE FISH TACOS WITH RAINBOW PEPPER SLAW

INGREDIENTS

FOR THE MARINADE:

  • 2 tablespoons olive oil
  • 1/2 cup pineapple juice
  • Juice of 1 lime
  • 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce from the can (you may want to use less if you don’t like your food to be spicy)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1.5 lbs tilapia filets or other white fish

FOR THE SLAW:

  • Red, orange, and yellow mini sweet bell pepper mix (2 of each color)
  • 2 jalapenos
  • 1 cup shredded red cabbage
  • Juice of 1 lime
  • 1 teaspoon sugar
  • Salt, to taste

FOR THE SAUCE:

  • 1/2 cup sour cream
  • 1/4 cup minced cilantro
  • Juice of 1 lime
  • 6 flour tortillas, warmed
  • 1/4 cup cilantro, for topping

INSTRUCTIONS

  1. Combine the marinade ingredients (with chipotle pepper to taste) in a large, sealable plastic bag and shake to mix. Add in the fish and press out any air before sealing. Shake gently to make sure the fish is fully covered. Refrigerate for at least 30 minutes or up to 4 hours.
  2. Slice the peppers thinly and discard the seeds and membranes from the jalapeno slices. Toss the peppers with the red cabbage, lime juice, sugar, and salt to taste. Set aside.
  3. In a small bowl, combine the sour cream, 1/4 cup cilantro, and lime juice and refrigerate until ready to use.
  4. Heat a nonstick pan over medium-high heat. Remove the fish from the marinade and cook until easily flaked with a fork, about 4 minutes on the first side and 1 minute after flipping. Flake the fish and place it in the warmed tortillas. Top with the slaw, cilantro cream, and additional cilantro. Serve warm.
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