Fish Tacos with Pineapple-Pepper Slaw
Serves
4Fish Tacos with Pineapple-Pepper SlawServes 4
Prep Mins
1010 Mins 25 Mins 35 Mins
Total Mins
25
Ingredients
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
Directions
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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