Fish Tacos With Pineapple Slaw

Posted on June 15, 2022

Fish Tacos With Pineapple Slaw

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Well, this time, let's try it, and vary the Fish Tacos With Pineapple Slaw yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Fish Tacos With Pineapple Slaw using 12 ingredient type and 4 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Fish Tacos With Pineapple Slaw:

  1. 2 cup Coleslaw mix
  2. 1 cup Fresh pineapple pieces
  3. 3 tbsp Diced red bell pepper
  4. 1 medium Green onion (sliced)
  5. 3 tbsp Plain Greek yogurt
  6. 3/4 tsp Salt
  7. 2 1/4 tsp Sir racha hot chili sauce
  8. 2 tbsp Olive oil
  9. 2 tsp Chili powder
  10. 2 Frozen mahimahi fillets, thawed (12 oz each)
  11. 12 Flour/corn tortilla
  12. 1 small Lemon ( cut into 8 wedges)

Steps to make a Fish Tacos With Pineapple Slaw

1
Grease grill rack, preheat grill to medium-high heat for direct cooking.
2
For pineapple slaw, in a medium bowl, combine coleslaw mix, pineapple, red pepper, onion, yogurt, 1/4 teaspoon salt and 1/4 teaspoon sriracha sauce; set aside.
3
In a medium bowl, combine olive oil, chili powder, and remaining 1/2 teaspoon salt; dip both sides of each fish fillet in oil mixture to coat. Place fish skin-sides down on grill rack. Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork. Transfer to a plate; keep warm.
4
Grill tortillas about 20 seconds per side or until warm and slightly grill-marked. Break fish into bite size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from two lemon wedges over fish. Divide fish and slaw among tortillas. Serve with remaining lemon wedges for squeezing over tacos.

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