I absolutely love tacos–really any way you can make them.
I especially like fish tacos.
They make mexican food seem almost a little bit healthy, kind of…
These are super simple and oh so good.
Pineapple-Jalapeño Fish Tacos with Chipotle Creme
3 flounder (about 1 pound each) or any type of white flaky fish
1 cup pineapple-jalapeño puree
(1 pineapple cut into chunks, 1 jalapeño pepper, minced–put into blender and pureed)
olive oil spray
2 cups cabbage
2 chipotle peppers in adobo with 1 tablespoon sauce
1/4 cup sour cream
lime for garnish
corn and flour tortillas
Place the fish in a large ziploc bag and pour the pineapple-jalapeño puree over. Let marinate at least 4 hours.
Meanwhile while the fish is marinating, place the chipotle peppers in adobo sauce and the sour cream in a food processor and pulse until well blended. Mix with the cabbage and allow to chill in the refrigerator.
Heat your grill to 350 degrees. Rub/spray the grill with the olive oil to prevent sticking.
Place the fish on the grill and grill for 4-6 minutes the first side and then 2-3 minutes on the next side.
Remove the fish and let rest for 5 minutes. Prepare the fish for the tacos (you won’t have to do this with fillets).
Heat the tortillas on the grill for 10-15 seconds each. Serve each with the fish, chipotle creme cabbage and mango salsa.