Fish Tacos with Pineapple-Pepper Slaw


4Fish Tacos with Pineapple-Pepper SlawServes 4

Prep Mins

1010 Mins 25 Mins 35 Mins

Total Mins



For the pineapple-pepper slaw:

  • ½ small green cabbage, shredded
  • ¾ cup pineapple, diced
  • 5-6 One Sweet® Peppers, sliced thinly into rings
  • 2 scallions, thinly sliced
  • ¼ cup mayonnaise
  • 1 Tbsp. sweet chili sauce
  • 2 tsp. Sriracha
  • 1 Tbsp. lime juice
  • Kosher salt


For the tacos:

  • 2 lb. firm white fish, cut into 4-oz individual pieces
  • ½ Tbsp. vegetable oil
  • 1-½ tsp. Kosher salt
  • 1 tsp. freshly ground black pepper
  • Sliced avocado, for serving
  • 8 flour tortillas, warmed
  • Lime wedges, for serving


For the pineapple-pepper slaw:

  • In a large bowl, toss together the cabbage, pineapple, One Sweet® Peppers, and scallions.
  • In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, lime juice and salt. Taste and adjust seasonings as necessary.
  • Add dressing to slaw until desired, and serve the remaining dressing on the side.


For the tacos:

  • Preheat the grill to medium-high heat and brush grates with oil. Season fish filets with Kosher salt, and black pepper.
  • Add fish filets to grill and cook until opaque and cooked through, 3 to 5 minutes per side.
  • To assemble tacos: serve fish over warmed tortillas with ¼ cup slaw and avocado slices. Serve with lime wedges and leftover slaw dressing.

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