These are not your regular street tacos, but more of a fancy, flavorful, delicious, and full-of-color version. This recipe is fresh and very simple to make. It has it all: flaky fish, sweet pineapples, spicy jalapeno, and zesty lime juice.
Taco night is surely one of the most favorite nights in our house!
Buon appetito!
Fish Tacos with Pineapple Salsa and Avocado Crema
Equipment
- 1 tortilla press
- 1 fancy taco holder
Ingredients
- 1 lbs white fish filet like halibut, cod or snapper
- AP flour for dusting
- 4 4 corn or flour tortillas
- 2 avocados
- 1 shallot finely chopped
- 1/2 cup sour cream
- 3 limes
- 1 garlic
- 1 cup cilantro chopped
- 1 red onion finely chopped
- 1 jalapeno finely diced
- 4 tomato tomatoes, ripe
- 2 cups pineapple small diced
Instructions
Preparation
- For the pineapple salsa, cut the red onion and the jalapeno in a small dice. Keep the seeds if you like it very spice or remove them if you prefer it mild. Chop a hand full of cilantro. Core the tomatoes and cut in small dice as well. Season with olive oil, salt, pepper and the juice of one lime. Set aside.
- For the avocado crema, slice the avocados in half, remove the pit, and scoop into the food processor or mortar and pestle. Add the shallot and the garlic after cutting it in small dice. Add the sour cream and the juice of one lime. Season with salt and pepper. Run the food processor or mix on the mortar and pestle until smooth. Cover tightly with plastic wrap to avoid browning from oxidation.
- Let’s prep the fish: place some flour in a baking tray. Season with salt and pepper. Dredge the fish into the flour and lightly coat each side. Place a sauté pan or cast iron on the stove on medium high heat. Get the pan very hot and drizzle some olive oil. Place the fish on the pan and cook 3-4 minutes per side. Flip and let it rest on a cutting board. Add the tortilla on the pan to quickly warm them up.
- To assemble the tacos, place a spoonful of avocado crema on the bottom. Cut the two fillets in half and serve one half per tacos. Top with of the pineapple salsa and a small squeeze of lime juice. Garnish with some cilantro leaves.
Tips
- You can keep the pineapple salsa in the fridge for a few days and the fish for one day, but avocado crema will turn dark pretty fast. Any fish works for this recipe. You could substitute roasted corn instead of pineapple for the salsa.
