Fish Tacos Recipe
Yield: 4 servings
The best Fish Tacos recipe! Tender, flaky fish is cooked in an easy foil packet at the same time that the pineapple is roasting. It's a simple method, with big results - a light yet satisfying meal full of fresh flavor!
Ingredients
Pineapple
- 2 cups ½-inch pineapple chunks
- 1 tablespoon minced fresh jalapeno, seeded, if desired - use more if you really like heat!
- 1 tablespoon avocado oil, or olive oil
- ¼ teaspoon sea salt
- ¼ cup chopped fresh cilantro
Fish
- 1 pound cod fillets, or another firm-fleshed white fish, such as tilapia or halibut
- sea salt
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoon avocado oil, or olive oil
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
Tacos
- 8 tortillas
- 1 cup thinly sliced red cabbage
- 1 avocado, pitted, peeled, and sliced
- lime wedges, to squeeze over top of tacos
Instructions
- Preheat oven to 400°F. Arrange two racks near center of oven. Line a large rimmed baking sheet with parchment paper or foil for easy clean-up, if desired. Set aside.
Pineapple
- In a medium bowl, toss together pineapple, jalapeno, oil, and salt. Spread pineapple mixture on prepared baking sheet. Roast for 10 minutes, setting a timer.
Fish
- Meanwhile, tear off an 18" long piece of foil. Place fish lengthwise down the center of the foil (see photo in post). Season fairly generously with sea salt.
- In a small bowl, stir together lime juice, oil, garlic, and oregano. Spoon this mixture over the fish fillets. Fold the long sides of foil up over the fish and crimp. Then crimp the ends of the foil, to create a sealed packet. Place packet on another rimmed baking sheet.
- When the timer goes off for the pineapple, give the pineapple a stir and return it to the oven. At the same time, place baking sheet with fish packet in the oven. Wrap the tortillas in foil and add them to the oven as well. (Or quickly toast the tortillas on a large dry skillet or griddle over medium-high heat.) Bake until pineapple is softened and caramelized and the fish is cooked through, about 10 minutes for thinner fillets or 15 minutes for thicker fillets.
Tacos
- Transfer pineapple to a bowl and stir in cilantro. Break fish into bite-size pieces and sprinkle with a bit more salt as needed. Serve with warm tortillas, cabbage, and avocado, plus lime wedges for squeezing over the top. More great topping options include pickled red onions or chopped sweet onion, pickled jalapenos, lightly creamy jalapeno coleslaw, or my easy creamy shrimp dipping sauce.
Notes
Original recipe from The 30-Minute Paleo Cookbook by Stephanie Meyer of Project Vibrancy Meals, with minor adaptations/additions to suit our family. Shared with permission by Stephanie.
Nutrition Information:
Serving: 1 Calories: 504kcal Carbohydrates: 48g Protein: 27g Fat: 24g Saturated Fat: 4g Polyunsaturated Fat: 4g Monounsaturated Fat: 14g Cholesterol: 49mg Sodium: 660mg Potassium: 964mg Fiber: 7g Sugar: 12g Vitamin A: 535IU Vitamin C: 65mg Calcium: 144mg Iron: 4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.