Fish Tacos With Salsa And Pineapple Crema Recipe

Name: Fish Tacos With Salsa And Pineapple Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 1 ripe mango, diced; 1/2 cup thinly shredded purple cabbage; 20 ounces pineapple chunks in heavy syrup, well drained and chopped (save the syrup); 2 roma or 2 plum tomatoes, seeded and chopped; 1/2 of a green bell pepper, chopped; 1/3 cup finely chopped maui sweet onion (or Vidalia); 1/4 cup cilantro, chopped fine; juice of one lime; 1 tablespoon sugar; the pineapple crema; the syrup from a 20 oz. can pineapple chunk; 16 ounces sour cream; for the fried fish; canola oil, for frying***; 3 lbs fresh fish fillets; 1 1/2 cups all-purpose flour; 1 tablespoon onion powder; 1 tablespoon paprika; 2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon powdered ginger; 1 teaspoon dried chipotle powder; 1 teaspoon fresh finely ground black pepper; 1/8 teaspoon cayenne pepper; 8 -12 soft corn (your choice, we like corn) or 8 -12 flour tortillas (your choice, we like corn); shredded iceberg lettuce; 2 avocados, cut into chunks; coarse sea salt; lemon and lime wedge

Servings: persons

Salsa
1 ripe mango, diced
1/2 cup thinly shredded purple cabbage
20 ounces pineapple chunks in heavy syrup, well drained and chopped (save the syrup)
2 roma or 2 plum tomatoes, seeded and chopped
1/2 of a green bell pepper, chopped
1/3 cup finely chopped maui sweet onion (or Vidalia)
1/4 cup cilantro, chopped fine
juice of one lime
1 tablespoon sugar
the pineapple crema
the syrup from a 20 oz. can pineapple chunk
16 ounces sour cream
for the fried fish
canola oil, for frying***
3 lbs fresh fish fillets
1 1/2 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon powdered ginger
1 teaspoon dried chipotle powder
1 teaspoon fresh finely ground black pepper
1/8 teaspoon cayenne pepper
8 -12 soft corn (your choice, we like corn) or 8 -12 flour tortillas (your choice, we like corn)
shredded iceberg lettuce
2 avocados, cut into chunks
coarse sea salt
lemon and lime wedge

1
Make the salsa in advance:
2
Combine everything in a large bowl. Mix well. Transfer to glass canning jars or another glass container with a lid. Cover and refrigerate until ready to use.
3
make the pineapple crema in advance:
4
Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use.
5
Combine all of the breading ingredients in a large, shallow bowl. Lightly coat the fish fillets and fry them in hot canola oil*** for a couple minutes (just until cooked through and golden.) Transfer to a plate and cover with foil while you get your other ingredients ready to go.
6
***You can try frying the fish in equal amounts of butter and olive oil for a completely wonderful experience...but watch that fish very closely so it doesn't burn. Clarify the butter in advance to keep it from smoking.
7
To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time.).
8
Place the tortillas on a plate, pile on the lettuce, fried fish, avocado, salsa, crema, a sprinkle of coarse salt and a squeeze of lemon and/or lime. (In that order.) Serve immediately.

1251

kcal

Calories

Fat

226

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 30 ingredients. The key ingredients include: Salsa, 1 ripe mango, diced, 1/2 cup thinly shredded purple cabbage, 20 ounces pineapple chunks in heavy syrup, well drained and chopped (save the syrup), and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Tacos With Salsa And Pineapple Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions