FISH TACOS WITH PINEAPPLE SALSA
Fresh fish, creamy avocado, and pineapple salsa piled over coconut rice and topped with cotija cheese make these Fish Tacos with Pineapple Salsa dynamite.
Provided by Marley Goldin
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Bring coconut milk to boil and add dry rice. Reduce to simmer, cover, and cook for 15-20 minutes until liquid is absorbed. Then add the coconut oil and pineapple juice. Mix well and set aside.
- Thoroughly dry fish filets by pressing them in between two paper towels.
- Rub the fish with seasoning generously on both sides.
- Over medium heat, add coconut oil to your pan to start simmering. Carefully place your fish fillets into the hot oil. Cover and cook for five minutes before flipping.You will know your fish is ready to flip because it will easily come onto your spatula without sticking to the pan. Once flipped, cover again and cook for another five minutes until you achieve a nice, browned color on both sides.
- Remove from pan and set aside for taco assembly.
- Prep your ingredients by slicing the avocado, prepping pineapple salsa, cutting lime, warming black beans, cooking fish, and grating cotija.
- Heat your tortillas in a dry pan or by microwaving between two damp paper towels for about 15 seconds. Add rice to your taco first, and then pile on fish, beans, avocado, and pineapple salsa. Drizzle with Crema, sprinkle on Cotija and finish with fresh lime juice. Garnish with cilantro and serve warm!
FISH TACOS WITH PINEAPPLE SALSA
These Fish Tacos with Pineapple Salsa have a deliciously crispy crumb on the outside and big chunks of white fish on the inside. A little bit spicy from the combination of different herbs used to coat the fish, a little bit tangy from the pineapple, chilli, tomato and lime, and a whole lot of summer together in a lightly grilled soft mini taco.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 26
Steps:
- Can be pre made several hours ahead. Add all ingredients to a large mixing bowl and stir to combine. Cover with a lid or plastic wrap until ready to serve. Make sure to add salt and pepper to taste.
- Prepare 3 bowls. Add the plain flour to the first bowl. To the second bowl, add the egg and milk and whish until combined. To the third bowl add all the spices and panko breadcrumbs.
- Making sure your fish pieces are no more than 2cm wide in strips, take one piece at a time and dip in flour, shaking off excess. Next dip in the egg wash. Finally press firmly into the crumb mixture, turning and pressing firmly a few times to coat thoroughly. Place crumbed pieces onto a clean plate. Repeat process until all the fish has been crumbed.
- Cooking the fish: Heat a large pan with the olive oil on medium to high heat. Place the fish pieces into the pan for 3 to 4 minutes each side, or until golden brown.
- Once cooked, remove from heat and remove fish from pan. Optional - drain on kitchen paper/paper towel.
- In a small mixing bowl, place the mayonnaise and sirracha. Mix with a spoon until all combined.
- Heat a griddle pan on high and place one tortilla at a time for 30 to 40 seconds each side until the char marks appear and the tortilla is warm. Repeat for remaining tortillas.
- Grab a tortilla in one hand. Add some shredded cabbage and/or carrot. Add sauce. Add pineapple salsa. Add the fish. A little more salsa. Optional more sauce on top if you like.
Nutrition Facts : Calories 518 kcal, Carbohydrate 64 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
FISH TACOS WITH PINEAPPLE SALSA
A fresh salsa of pineapple, red pepper, and ginger give these tacos a welcome kick, while grilled fish adds lightness to this taco dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
- Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
- Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
- Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.
Nutrition Facts : Calories 415 g, Cholesterol 43 g, Fat 13 g, Fiber 5 g, Protein 28 g, Sodium 761 g
FISH TACOS WITH SALSA AND PINEAPPLE CREMA
Make and share this Fish Tacos With Salsa and Pineapple Crema recipe from Food.com.
Provided by adopt a greyhound
Categories < 30 Mins
Time 30m
Yield 8-12 tacos, 4-6 serving(s)
Number Of Ingredients 27
Steps:
- Make the salsa in advance:.
- Combine everything in a large bowl. Mix well. Transfer to glass canning jars or another glass container with a lid. Cover and refrigerate until ready to use.
- make the pineapple crema in advance:.
- Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use.
- Combine all of the breading ingredients in a large, shallow bowl. Lightly coat the fish fillets and fry them in hot canola oil*** for a couple minutes (just until cooked through and golden.) Transfer to a plate and cover with foil while you get your other ingredients ready to go.
- ***You can try frying the fish in equal amounts of butter and olive oil for a completely wonderful experience...but watch that fish very closely so it doesn't burn. Clarify the butter in advance to keep it from smoking.
- To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time.).
- Place the tortillas on a plate, pile on the lettuce, fried fish, avocado, salsa, crema, a sprinkle of coarse salt and a squeeze of lemon and/or lime. (In that order.) Serve immediately.
Nutrition Facts : Calories 1122.7, Fat 42.6, SaturatedFat 16.7, Cholesterol 249.2, Sodium 1552.5, Carbohydrate 98.8, Fiber 12.6, Sugar 45.3, Protein 89.3
FISH TACOS WITH FRESH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
MAUI TACOS' FISH TACO WITH PINEAPPLE TOMATO SALSA
Steps:
- Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
- Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.
AHI TUNA TACOS WITH PINEAPPLE SALSA
Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.
Provided by Court
Categories Mexican Fish Tacos
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
- Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
- Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
- Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 53 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 5.5 g, Protein 34.8 g, SaturatedFat 2.6 g, Sodium 1680.3 mg, Sugar 10 g
HEALTHY FISH TACOS WITH MANGO SALSA
A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.
Provided by David3141
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g
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