Grilling rather than frying the fish keeps these tacos healthful while providing plenty of lean protein. The sour cream and chile marinade gives the fish a rich, spicy flavor that’s balanced by the cool, slightly sweet slaw. If you prefer milder spice, use one-quarter of the canned peppers. Using half the can will give you a medium spice level. Look for canned chipotle peppers in adobo sauce in the Latin food aisle at any grocery store.
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- Chop one-quarter to one-half of the chipotle chiles and place in a small bowl, along with any adobo sauce that clings to them. Add the sour cream, oil, and ½ cup of the cilantro. Season with salt and stir to combine. Reserve ¼ cup of the marinade.
- Place the fish on a plate and spread the remaining marinade over both sides of it. Let it sit for at least 30 minutes.
- In a large bowl, mix together the cabbage, onion, jalapeño pepper, pineapple, lime juice, cumin, oregano, and the remaining ¼ cup cilantro. Stir to combine and season to taste with salt. Sprinkle the avocado slices with salt.
- Coat a grill rack with oil and preheat the grill. Remove the fish from the marinade (discarding whatever marinade remains in the dish) and grill over medium heat, turning once, for 6 to 8 minutes, or until nicely charred and cooked through. Alternatively, place an oven rack closest to the heat source and turn on the broiler. Coat a baking pan with cooking spray, place the fish on the pan, and broil for 6 to 8 minutes. Remove the fish to a cutting board and coarsely chop.
- Place the tortillas on a baking sheet and toast under the broiler for 1 minute. Lay out the tortillas and divide the fish among them. Top with the cabbage slaw and avocado. Spoon the reserved marinade over the tacos.
Spicy Fish Tacos With Pineapple Slaw
Grilling rather than frying the fish keeps these tacos healthful while providing plenty of lean protein. The sour cream and chile marinade gives the fish a rich, spicy flavor that’s balanced by the cool, slightly sweet slaw. If you prefer milder spice, use one-quarter of the canned peppers. Using half the can will give you a medium spice level. Look for canned chipotle peppers in adobo sauce in the Latin food aisle at any grocery store.
Ingredients
- 1 can 7 ounces chipotle chiles in adobo sauce (wear plastic gloves when handling)
- ½ cup sour cream
- 1 tablespoon extra-virgin olive oil plus more for the grill
- ¾ cup chopped cilantro
- Salt
- 1 pound skinless firm-fleshed fish, such as mahi mahi, tilapia, Pacific halibut, or catfish
- 4 cups thinly shredded green cabbage
- ½ small red onion thinly sliced
- ½ jalapeño chile seeded and minced (wear plastic gloves when handling)
- ½ cup diced pineapple
- Juice of 1 lime
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 avocado sliced
- 8 small 6″ corn tortillas
Instructions
- Chop one-quarter to one-half of the chipotle chiles and place in a small bowl, along with any adobo sauce that clings to them. Add the sour cream, oil, and ½ cup of the cilantro. Season with salt and stir to combine. Reserve ¼ cup of the marinade.
- Place the fish on a plate and spread the remaining marinade over both sides of it. Let it sit for at least 30 minutes.
- In a large bowl, mix together the cabbage, onion, jalapeño pepper, pineapple, lime juice, cumin, oregano, and the remaining ¼ cup cilantro. Stir to combine and season to taste with salt. Sprinkle the avocado slices with salt.
- Coat a grill rack with oil and preheat the grill. Remove the fish from the marinade (discarding whatever marinade remains in the dish) and grill over medium heat, turning once, for 6 to 8 minutes, or until nicely charred and cooked through. Alternatively, place an oven rack closest to the heat source and turn on the broiler. Coat a baking pan with cooking spray, place the fish on the pan, and broil for 6 to 8 minutes. Remove the fish to a cutting board and coarsely chop.
- Place the tortillas on a baking sheet and toast under the broiler for 1 minute. Lay out the tortillas and divide the fish among them. Top with the cabbage slaw and avocado. Spoon the reserved marinade over the tacos.