Pineapple-Jalapeño Fish Tacos with Chipotle Creme and Mango-Avocado Salsa

I absolutely love tacos--really any way you can make them.
I especially like fish tacos.
They make mexican food seem almost a little bit healthy, kind of...

These are super simple and oh so good.
I also used some fresh fruit ingredients to make the marinade and the salsa to accompany.

Pineapple-Jalapeño Fish Tacos with Chipotle Creme

3 flounder (about 1 pound each) or any type of white flaky fish
(1 pineapple cut into chunks, 1 jalapeño pepper, minced--put into blender and pureed)
olive oil spray
2 cups cabbage
2 chipotle peppers in adobo with 1 tablespoon sauce
1/4 cup sour cream
lime for garnish
corn and flour tortillas

Place the fish in a large ziploc bag and pour the pineapple-jalapeño puree over.  Let marinate at least 4 hours.  

Meanwhile while the fish is marinating, place the chipotle peppers in adobo sauce and the sour cream in a food processor and pulse until well blended.  Mix with the cabbage and allow to chill in the refrigerator.

Heat your grill to 350 degrees.  Rub/spray the grill with the olive oil to prevent sticking.

Place the fish on the grill and grill for 4-6 minutes the first side and then 2-3 minutes on the next side.

Remove the fish and let rest for 5 minutes.  Prepare the fish for the tacos (you won't have to do this with fillets).

Heat the tortillas on the grill for 10-15 seconds each.  Serve each with the fish, chipotle creme cabbage and mango salsa.



  1. I love fish tacos, and those look absolutely delicious!

  2. Every Friday night my husband and I walk out daughter to this amazing taco truck by our house. Maybe this Friday we'll stay in and make these!! They sound incredible!


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