Step-by-Step Guide to Make Perfect Fish Tacos With Pineapple Slaw
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Simple Way to Make Perfect Fish Tacos With Pineapple Slaw. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fish Tacos With Pineapple Slaw, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Tacos With Pineapple Slaw delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Fish Tacos With Pineapple Slaw using 12 ingredients and 4 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Fish Tacos With Pineapple Slaw:
- 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)
Steps to make Fish Tacos With Pineapple Slaw
- Grease grill rack, preheat grill to medium-high heat for direct cooking.
- 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.
- 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.
- 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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