Before we had Amelia, we went on a baby moon to Aruba (pre-Zika days) and I had the most amazing fish tacos. They had just the right amount of crunch, creaminess and fresh fish taste. Oh, and the pineapple salsa was to die for!
I’ve been thinking about that trip a lot recently which inspired me to make tonights dinner. We bought the freshest fish we could from our local fish shop and I even chopped up my first pineapple! Note to self – the freshest ingredients you can get really do make all the difference in the world. Spend the extra few dollars – it’s worth it! And still cheaper than eating out.
Fish Tacos with Pineapple Salsa
- 2 cups pineapple, freshly chopped into cubes
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 1/2 ripe peeled avocado
- 1 pound cod
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 (6-inch) corn or whole-wheat tortillas
- 1 cup shredded cabbage, red or green
- To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
- To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate until ready to serve.
- To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork.
- While fish cooks, warm tortillas according to package directions.
- To assemble, spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half. Serve immediately and enjoy!