Fish Tacos With Pineapple Slaw Recipe

Name: Fish Tacos With Pineapple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup Coleslaw mix; 1 cup Fresh pineapple pieces; 3 tbsp Diced red bell pepper; 1 medium Green onion (sliced); 3 tbsp Plain Greek yogurt; 3/4 tsp Salt; 2 1/4 tsp Sir racha hot chili sauce; 2 tbsp Olive oil; 2 tsp Chili powder; 2 Frozen mahimahi fillets, thawed (12 oz each); 12 Flour/corn tortilla; 1 small Lemon ( cut into 8 wedges)

Servings: persons

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

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.
4
Place fish skin-sides down on grill rack.
5
Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork.
6
Transfer to a plate; keep warm.
7
Grill tortillas about 20 seconds per side or until warm and slightly grill-marked.
8
Break fish into bite size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from two lemon wedges over fish.
9
Divide fish and slaw among tortillas.
10
Serve with remaining lemon wedges for squeezing over tacos.

1215

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cup Coleslaw mix, 1 cup Fresh pineapple pieces, 3 tbsp Diced red bell pepper, 1 medium Green onion (sliced), and more.

Yes, Fish Tacos With Pineapple Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos With Pineapple Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions