Friday, October 10, 2008

Pineapple Chipotle Fish Tacos

I am always looking for ways to incorporate more seafood into our diet at home, so I had to post about these fish tacos.  This is a mix of several different recipes, but I didn't have all the ingredients from any of them, so I just improvised.  So yum! Pineapple Chipotle Fish Tacos from Blog Soup

For the fish & marinade: 2 medium size filets of mahi mahi, tilapia or orange roughy  1/4 c. pineapple juice 1/4 c. lime juice salt & pepper  oregano For the tacos: 4-6 flour or corn tortillas shredded lettuce or napa cabbage 1/2 cup Jack's natural salsa (I like this brand because it tastes like you just made it - can usually be found in the deli) 1 fresh pineapple spear, chopped 3 T. sour cream 6-7 dashes tabasco chipotle sauce Marinate the fish in the juices and spices for 1-2 hours.  Remove from marinade and slice into 1/4" pieces.  Add to a skillet on medium heat.  Saute, but keep an eye on them, because the sugars from the juices will allow the fish to burn. In the meantime, warm the tortillas in the microwave.  To make the chipotle crema, mix tabasco and sour cream.  Combine chopped pineapple with ready-made salsa.  Assemble tacos and serve open faced.   I like to serve these with hint-of-lime chips and pomegranate guacamole: 2 avocados, mashed 3 green onions, fine chop 1/3 english cucumber, fine chop arils of one pomegranate cumin salt & pepper lime juice Enjoy!

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Audrey said...

I'm planning on making these next week, the hubs loves fish tacos and this recipe sounds awesome. I'll let you know how they turn out.