Fish Taco



For the Salsa 

 1 cup pineapple (fresh is best), chopped (could substitute fresh mango)

 1/4 cup red bell pepper, chopped

 1/2 cup fresh cilantro leaves, chopped

 1/4 cup red onion, finely chopped

 1/4 teaspoon kosher salt

 1 tablespoon freshly-squeezed lime juice

For the Tacos 

 1 tablespoon ground cumin

 1/2 teaspoon chili powder

 1/4 teaspoon kosher salt

 3 tablespoons freshly-squeezed lime juice

 2 teaspoons vegetable oil

 4 pieces (each about 6 oz) skinless tilapia, each cut in half length-wise ( or Cod)

 8 corn tortillas, warmed

 1 cup shredded purple or green cabbage (or lettuce)

 Lime wedges (for garnish)

 Cilantro leaves (for garnish)


In a small bowl combine pineapple, red pepper, cilantro, red onion, salt and lime juice.  Set aside.

Preheat grill pan or large skillet to medium-high heat.  Coat with non-stick spray to ensure that the fish doesn't stick.

In a small cup whisk together cumin, chili powder, salt, lime juice and oil. 

Brush on both sides of fish, coating evenly.

Grill fish on preheated grill pan or cook in skillet, turning once, for 3 - 4 minutes per side or until fish is opaque and flakes easily when tested with a fork.

Flake fish into small pieces, if desired. (I left mine whole.)

Warm tortillas.  (I char them a bit over a gas burner.)

Fill warmed tortillas with fish, cabbage/lettuce and salsa. Serve with cilantro leaves and limes for garnish.

NOTE:  I cut the fish in half and they were still very large pieces.  They could easily be cut into four pieces length-wise,which would allow you more servings.  You may desire to double the salsa recipe if doing so, however.  

And, you would, of course, need additional corn toritllas


Fish Taco