Healthy Fish Tacos with Pineapple Cilantro Salsa

Battered and fried fish tacos with a creamy cilantro sauce are fantastic, but sometimes we crave something lighter and healthier.  Here is our version with a lightly sautéed Orange Roughy and fresh pineapple salsa that takes it over the top.  Canned pineapple is fine, they’re even better when we char fresh pineapple slices on the grill, then dice them up with jalapeno, tomato, cilantro, onion and fresh lime juice.  Other fish options we love:  halibut, salmon, flounder, cod or snapper.

A little sprinkle of cotija cheese and spritz of fresh lime and you’ve got a delicious guilt-free taco night for the family, or weekend entertaining with friends.

Buen Provecho!

Healthy Fish Tacos with Pineapple Cilantro Salsa

Serves: 4 – 6 (or several smaller street tacos)

For the Salsa:

1 cup diced pineapple

1 cup lightly packed cilantro leaves, chopped well

1 tomato, seeded and diced

1 jalapeno, stemmed seeded and diced

3 scallions, chopped fine (or 1 Tblsp diced red onion)

juice of 2 limes

salt and pepper to taste

Mix all salsa ingredients in a bowl.  Cover with plastic wrap and keep in the refrigerator to chill.

 

For the Fish and Assembly:

1 pound fish fillets, cut 1/2-inch thickness or less

1 tsp ground cumin

1/2 tsp ground coriander

salt and fresh ground black pepper

2 Tblsp olive oil, plus more to warm the tortillas

2 tsp butter (or ghee)

12 6-inch white corn tortillas, or 12 -14 smaller street taco sized

cotija cheese for topping

Pat the fish with paper towels, as they will not brown properly if not dry.  Sprinkle the fish on both sides with the spices and just enough salt and pepper to lightly dust.  Bring the oil and butter to medium high heat in a non-stick saute pan.  Cook 3 – 4 minutes, flip with a spatula and cook 1 – 2 more minutes or until just golden brown and cooked through.  Move to a plate and cover with foil to keep warm.

In a separate large skillet, coat the bottom of the pan with a thin layer of olive oil.  Bring to medium heat and heat the tortillas, a few at a time, until they are soft and hot.  Move them to a tortilla warmer or keep wrapped in a kitchen towel to keep warm.

To assemble, break apart the fish into small bites with your fingers, then fill each tortilla with a bit of fish, then a scoop of salsa, sprinkle of cotija cheese, with a lime wedge on the side.

Yum