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Fish Taco + Avocado + Pineapple Salsa

Source of Recipe

From "Little Foodie" by Michele Olivier


Recipe Introduction

"Fish tacos are the perfect meal to end a hot summer day. This is out go-to fish taco recipe because it combines three out of four of my favorite things: crispy fish, pineapple salsa, and freshly sliced avocado. My toddler will devour it as well, which makes it a doubly perfect finish to the day."

List of Ingredients

For the fish:
◦ 2 tablespoons olive oil
◦ � jalape�o pepper, halved lengthwise
◦ 1 pound tilapia fillets
◦ Salt
◦ Freshly ground black pepper

For the tacos:
◦ � cup sour cream
◦ 2 limes, juiced, divided
◦ � jalape�o, seeded and minced
◦ 2 cups finely shredded red cabbage
◦ 2 tablespoons olive oil
◦ 8 (6-inch) corn or flour tortillas
◦ 2 tablespoons chopped fresh cilantro
◦ 1 avocado, seeded and sliced

For the pineapple salsa:
◦ 2 cups diced pineapple
◦ 2 medium tomatoes, seeded and chopped
◦ � sweet onion, chopped
◦ 1 clove garlic, minced
◦ � cup chopped fresh cilantro
◦ 1 jalape�o pepper, seeded and chopped
◦ � teaspoon ground cumin
◦ � teaspoon salt


Recipe

In a medium skillet, heat the olive oil and jalape�o pepper over medium heat, swirling to coat the skillet evenly. Season the tilapia fillets with salt and pepper before placing them into the skillet. Cook for 5 to 7 minutes, flipping halfway through cooking time. You may need to do this in two batches. Discard the jalape�o pepper.

In a small bowl, mix together the sour cream, half the lime juice, and the jalape�o pepper. In a medium bowl, toss the red cabbage, olive oil, and the remaining lime juice.

In a food processor, add together the pineapple, tomatoes, onion, garlic, cilantro, jalape�o pepper, cumin, and salt, and pulse until combined but still chunky, roughly 10 seconds. Transfer the salsa to a serving bowl, and let it sit in the fridge until ready.

Heat the tortillas in a microwave for 20 to 30 seconds or until warm.

Serve the fish in warmed tortillas topped with cabbage slaw, a drizzle of sour cream, a pinch of cilantro, slice of avocado, and a big spoonful of pineapple salsa.


Makes four (2-taco) servings