Maui Tacos Fish Taco With Pineapple Tomato Salsa Recipes

GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA

Steps:

• For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
• For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
• Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
• Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
• To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!

EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
• Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

MAHI MAHI FISH TACOS WITH CHIPOTLE SLAW AND ROASTED PINEAPPLE SAUCE

Steps:

• Make the pineapple sauce:
• In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
• Prepare the slaw:
• In a large bowl toss together the cabbages, the radishes, and the cilantro.
• Prepare the dressing:
• In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
• Prepare the fish and warm the tortillas:
• Prepare a grill for moderately high heat.
• While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
• Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
• Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
• Assemble the tacos:
• Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.

FISH TACOS WITH PINEAPPLE SALSA

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.

EASY MAHI MAHI FISH TACOS

Steps:

• Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
• Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
• Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
• Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
• Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.