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simple fish tacos with pineapple salsa

Course Main Course
Cuisine Mexican
Keyword fish tacos, pineapple, salsa, tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 lb pacific cod thawed
  • olive oil spray
  • 2 tsps chili powder
  • 1 tsp garlic powder
  • healthy pinch salt and pepper
  • 2 cups prepared dry coleslaw or shredded lettuce
  • 8 corn or flour tortillas
  • for serving: pineapple salsa (below), sour cream, avocado slices, and freshly minced cilantro

for the pineapple salsa:

  • 2 cups finely diced pineapple
  • 1 red bell pepper cored, seeded, and finely chopped
  • 1 shallot peeled and minced
  • 1 tbsp olive oil
  • juice of one lime
  • 2 tbsps freshly minced cilantro
  • healthy pinch salt and pepper

Instructions

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. Thaw your fish fillets then pat them dry with a paper towel. Lay the fillets on the prepared baking sheet then spray them with olive oil spray. Coat the tops with chili powder, garlic powder, salt, and pepper. Bake in the oven until flakes easily with a fork, about 15-20 minutes or until it reaches an internal temperature of 145F. Once the fish is done, break it into smaller chunks.
  3. Meanwhile, make your pineapple salsa: Miix together all salsa ingredients in a small bowl until well combined.
  4. Fill each tortilla with a little bit of coleslaw or shredded lettuce, top with fish chunks, then pineapple salsa and any other toppings you’d like (sour cream, avocado, extra cilantro) and enjoy!