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Fish Taco + Avocado + Pineapple Salsa

Source of Recipe

From "Little Foodie" by Michele Olivier


Recipe Introduction

"Fish tacos are the perfect meal to end a hot summer day. This is out go-to fish taco recipe because it combines three out of four of my favorite things: crispy fish, pineapple salsa, and freshly sliced avocado. My toddler will devour it as well, which makes it a doubly perfect finish to the day."

List of Ingredients

For the fish:
â—¦ 2 tablespoons olive oil
â—¦ ½ jalapeño pepper, halved lengthwise
â—¦ 1 pound tilapia fillets
â—¦ Salt
â—¦ Freshly ground black pepper

For the tacos:
â—¦ ¼ cup sour cream
â—¦ 2 limes, juiced, divided
â—¦ ½ jalapeño, seeded and minced
â—¦ 2 cups finely shredded red cabbage
â—¦ 2 tablespoons olive oil
â—¦ 8 (6-inch) corn or flour tortillas
â—¦ 2 tablespoons chopped fresh cilantro
â—¦ 1 avocado, seeded and sliced

For the pineapple salsa:
â—¦ 2 cups diced pineapple
â—¦ 2 medium tomatoes, seeded and chopped
â—¦ ½ sweet onion, chopped
â—¦ 1 clove garlic, minced
â—¦ ¼ cup chopped fresh cilantro
â—¦ 1 jalapeño pepper, seeded and chopped
â—¦ ½ teaspoon ground cumin
â—¦ ½ teaspoon salt


Recipe

In a medium skillet, heat the olive oil and jalapeño pepper over medium heat, swirling to coat the skillet evenly. Season the tilapia fillets with salt and pepper before placing them into the skillet. Cook for 5 to 7 minutes, flipping halfway through cooking time. You may need to do this in two batches. Discard the jalapeño pepper.

In a small bowl, mix together the sour cream, half the lime juice, and the jalapeño pepper. In a medium bowl, toss the red cabbage, olive oil, and the remaining lime juice.

In a food processor, add together the pineapple, tomatoes, onion, garlic, cilantro, jalapeño pepper, cumin, and salt, and pulse until combined but still chunky, roughly 10 seconds. Transfer the salsa to a serving bowl, and let it sit in the fridge until ready.

Heat the tortillas in a microwave for 20 to 30 seconds or until warm.

Serve the fish in warmed tortillas topped with cabbage slaw, a drizzle of sour cream, a pinch of cilantro, slice of avocado, and a big spoonful of pineapple salsa.


Makes four (2-taco) servings