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Fish Tacos with Pineapple Salsa

2 fish fillets - any whitefish
¼ c flour
1 tsp corn starch
1 TBSP chili powder
4 taco size flour tortillas
¼ fresh pineapple
1 jalapeno
¼ c (or less) sweet chili sauce
handful fresh cilantro
1 tsp soy sauce
dash lime juice
2 TBSP olive oil


1. Mix flour, cornstarch, and chili powder in a medium container with a tight fitting lid.
2. Remove all skin and any bloodlines or discolorations from fish. Cut into bite size pieces.
3. Toss in flour mixture. Set aside.
4. Cut pineapple into small chunks*
5. Cut open jalapeno, remove seeds and membrane. Dice.
6. Chop cilantro.
7. In a container with a tight fitting lid, combine pineapple, jalapeno, cilantro, sweet chili sauce (amount depending on how liquidy you want the salsa), soy sauce, and lime juice.
8. Toss lightly and set aside.
9. Heat olive oil in a medium saucepan over medium heat.
10. Pan fry fish for 2-3 minutes, flip, fry 2 more minutes.
11. While fish is frying, warm tortillas in microwave or toaster oven.
12. Layer fish and salsa into tortillas. Serve warm.

*pineapple can be lightly grilled before cutting up if you want the salsa warm.