Easy Fish Tacos with Mango-Pineapple Slaw
A fresh and vibrant twist on fish tacos, topped with a sweet and tangy mango-pineapple slaw!
Ingredients for Fish Tacos:
4 white fish fillets e.g., tilapia, cod, or haddock
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
8 small corn or flour tortillas
Fresh cilantro leaves for garnish optional
For Mango-Pineapple Slaw:
1 cup shredded cabbage green or purple
1/2 cup grated carrots
1/2 cup diced mango
1/2 cup diced pineapple
2 tbsp lime juice
1 tbsp honey or agave syrup
Salt and pepper to taste
Instructions:
Preheat your grill or skillet over medium heat.
In a small bowl, combine olive oil, cumin, chili powder, paprika, salt, and pepper. Rub this mixture onto both sides of the fish fillets.
Cook the fish fillets for about 3-4 minutes per side, or until the fish is cooked through and easily flakes.
While the fish is cooking, prepare the mango-pineapple slaw. In a bowl, combine the shredded cabbage, grated carrots, diced mango, diced pineapple, lime juice, and honey. Season with salt and pepper, then toss to combine.
Warm the tortillas on the grill or in a skillet.
Assemble the tacos by placing pieces of cooked fish on each tortilla and topping with the mango-pineapple slaw.
Garnish with fresh cilantro and serve immediately!
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