Fish Tacos with Grilled Pineapple Slaw and Chipotle Cream



A tasty and different take on regular fish tacos are these Fish Tacos with Grilled Pineapple Slaw and Chipotle Cream. Chipotle cream that has been smoked gives it a spicy kick, and grilled pineapple slaw makes it cool and tangy. Great for a quick and filling meal!

Ingredients:
  • 1 lb white fish fillets such as cod or tilapia
  • 1 cup pineapple chunks
  • 2 cups cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 8 small tortillas corn or flour
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1-2 chipotle peppers in adobo sauce, finely chopped adjust to taste
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

Preheat your grill to medium-high heat

In a bowl, combine pineapple chunks, cabbage, red onion, and cilantro to make the slaw

Toss well

In a separate bowl, mix together sour cream, mayonnaise, chipotle peppers, lime juice, minced garlic, ground cumin, and a pinch of salt

This is your chipotle cream sauce

Adjust the number of chipotle peppers to your preferred level of spiciness

Season the fish fillets with salt, pepper, and a drizzle of olive oil

Grill the fish fillets for about 3-4 minutes per side, or until they are cooked through and have nice grill marks

Remove from the grill and let them rest for a minute

While the fish is resting, place the tortillas on the grill for about 20 seconds per side, just until they are warmed and have a slight char

To assemble the tacos, place a spoonful of the grilled pineapple slaw on each tortilla, followed by a grilled fish fillet

Drizzle with chipotle cream sauce and garnish with additional cilantro if desired

Serve the fish tacos immediately, and enjoy!


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