Print
Easy Fish Tacos with Spicy Pineapple Salsa is a quick and easy meal that doesn't lack flavor! These are the perfect way to mix up taco night with baked breaded cod tacos topped with a spicy pineapple salsa and a spicy slaw.

Easy Fish Tacos with Spicy Pineapple Salsa

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 4 1x
  • Category: Seafood, Tacos, Dinner

Description

Easy Fish Tacos with Spicy Pineapple Salsa is a quick and easy meal that doesn’t lack flavor! These are the perfect way to mix up taco night with baked breaded cod tacos topped with a spicy pineapple salsa and a spicy slaw.


Scale

Ingredients

For the fish tacos:

For the Spicy Pineapple Salsa:

  • 2 cups fresh pineapple, diced
  • 1 roma tomato, seeds removed, diced
  • 2 jalapeños, seeds and membranes removed, chopped {use less for less spice}
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lime, juiced
  • Dash of salt
  • 1/4 teaspoon crushed red pepper {optional}
  • 1/2 avocado, diced

For the Spicy Slaw:

  • 3 cups cabbage mixture {you can shred yourself or buy a pre-shredded mix}
  • 1/4 cup sour cream
  • 1/2 lime juiced
  • 1/2 teaspoon Sriracha
  • Dash of salt

Garnish:

  • Fresh cilantro
  • The other half of the avocado
  • Extra sour cream

Instructions

  1. Bake the Gorton’s Flavor Fusions Lightly Breaded Cod according to the package instructions.
  2. While the fish is cooking make your salsa and your slaw. For the Spicy Pineapple Salsa mix the pineapple, tomatoes, jalapeños, cilantro, lime juice and dash of salt and crushed red pepper and stir to combine. Add the diced avocado and gently stir. Set aside.
  3. For the Spicy Slaw put the shredded cabbage in a medium mixing bowl. In a small mixing bowl whisk together the sour cream, lime juice, Sriracha and salt until smooth. Mix the sour cream mixture into the cabbage until the cabbage is coated.

To assemble the fish tacos:

  1. Once the cod is done baking remove from the oven and let cool for 1 to 2 minutes. Lay your tortillas on a flat surface. Place one cod filet on each tortilla followed by a spoonful of pineapple salsa, a spoonful of spicy slaw and your choice of garnishes {I like extra cilantro, avocado and sour cream}

Notes

If you don’t like a lot of spice leave out the jalapeños and the crushed red pepper.

For a lighter dish substitute Greek yogurt for the sour cream.

You can get creative with your salsa-try adding black beans, red onion, bell peppers and additional spices if you like.

These cod filets work great on salads, as a meal on its own with a side salad or in something like a rice bowl. The options are endless!