Fish Tacos With Pineapple Salsa Recipes

FISH TACOS WITH PINEAPPLE SALSA

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.

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.

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.

GRILLED FISH TACOS

Steps:

• To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
• To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
• Preheat grill to medium-high.
• Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
• Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

FEARNE COTTON'S MEXICAN FISH TACOS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the whole garlic bulb in the oven for 1 hour, or until softened, then remove.
• To make the pineapple salsa, trim and peel the pineapple, cutting out any brown scraggy bits, then slice into wedges, removing and discarding the core.
• Dry fry in a large frying pan over a medium heat for around 4 minutes, or until gnarly and charred, turning occasionally. Finely chop, then place in a bowl with all the lovely juices.
• Peel the onion, pick the mint leaves, then finely chop with the chillies (deseed if you like) and scrape into the bowl. Squeeze in the lime juice, drizzle with extra virgin olive oil, then taste and season to perfection with sea salt and black pepper, and put aside.
• For the guacamole, peel the red onion, trim the spring onions, then roughly chop with the chillies (deseed if you like) on a large chopping board. Halve, deseed and add the tomatoes, destone the avocados and scoop over the flesh, then pick over most of the mint leaves.
• Chop and mix it all together until fine and combined, then squeeze over the lime juice and drizzle with 1 tablespoon of extra virgin olive oil. Season to perfection, giving it one final chop.
• Very finely slice the red cabbage on a mandolin (use the guard!). Finely slice the jalapeño, then scrunch it all in a bowl with the vinegar to make a slaw.
• Squeeze the roasted garlic cloves out of their skins, then mash and fold it through the soured cream. Squeeze in the lime juice, add a drizzle of extra virgin olive oil, then season to perfection.
• Pick, finely chop and stir in the parsley leaves. Wrap the tortillas in tin foil and warm them in the cooling oven.
• Drain the cannellini beans and put them into a frying pan on a medium-high heat for 5 to 7 minutes, or until they start to pop and blister. Place in a bowl and keep warm.
• Wipe the pan out and return it to a medium heat with a splash of olive oil. Season the haddock fillets and finely grate over the lemon zest, then cook skin side down for 4 minutes, pressing down lightly with a fish slice. Turn over for a further 3 minutes, or until slightly golden and just cooked.
• Divide up the tortillas and top each with a spoonful of guacamole and slaw. Flake over the fish, then top with the pineapple salsa, garlicky soured cream and crispy beans. Pick, chop and scatter over the remaining mint, and serve with extra sliced chilli and lime wedges, if you like.

FRESH PINEAPPLE SALSA

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

EASY FISH TACOS WITH ROASTED PINEAPPLE

Steps:

• Preheat oven to 400° F. Arrange two racks near center of oven. Line a rimmed baking sheet with parchment paper or foil for easy clean-up, if desired. Set aside.
• for the pineapple: In a medium bowl, toss together pineapple, jalapeno, oil, and salt. Spread pineapple mixture on prepared baking sheet. Roast for 10 minutes, setting a timer.
• for the fish: Meanwhile, tear off an 18" long piece of foil. Place four pieces of fish lengthwise down the center of the foil (see photo in post). Season fairly generously with sea salt. In a small bowl, stir together lime juice, oil, garlic, and oregano. Spoon this mixture over the fish fillets. Fold the long sides of foil up over the fish and crimp. Then crimp the ends of the foil, to create a sealed packet. Place packet on another rimmed baking sheet.
• When the timer goes off, give the pineapple a stir and return it to the oven. At the same time, place baking sheet with fish packet in the oven. Wrap the tortillas in foil and add them to the oven as well. (Or quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat.) Bake until pineapple is softened and caramelized and the fish is cooked through, about 10 minutes for thinner fillets or 15 minutes for thicker fillets.
• to serve: Transfer pineapple to a bowl and stir in cilantro. Break fish into bite-size pieces and sprinkle with a bit more salt as needed. Serve with warm tortillas, cabbage, and avocado. More great topping options include pickled red onions or chopped sweet onion, hot sauce, and creamy fish taco sauce. I also recommend fresh lime wedges, for squeezing over the top.

FISH TACOS WITH PINEAPPLE SALSA

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 SALSA AND PINEAPPLE CREMA

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.

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.