from Maritime Madness
A delicious Fish Taco recipe featuring our Jalapeño + Apple Hot Sauce! Made in collaboration with the amazing @lindsaymustard!
Ingredients
Slaw:
½ pineapple, sliced into rings
Pinch of cinnamon
2 cups coleslaw mix
1 apple, finely sliced into strips
¼ cup cilantro
Juice of ½ an orange
½ tbsp honey
¼ tsp salt
¼ tsp pepper
Serving:
Corn tortillas
Sliced avocado
1⁄4 cup Cilantro Lime Crema Sauce (or sour cream)
Fresh cilantro
Maritime Madness Jalapeno & Apple Hot Sauce
Directions
Slaw:
Heat a grill pan over medium heat. Once hot, add the pineapple rings and grill for 3 minutes per side or until there are golden grill marks on both sides. Sprinkle with cinnamon and then chop into small pieces and set aside.
Add the cabbage, apple, cilantro, lime juice, honey, salt and pepper to a medium mixing bowl and toss until evenly combined.
Fish:
Preheat the oven to 400F and line a baking sheet with parchment paper.
In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika and salt.
Place the salmon on the baking sheet and pat dry with a paper towel to soak up any moisture. Sprinkle the seasoning mix over the fish and press gently so the mixture sticks.
Bake for 15-20 minutes or until cooked. Let cool and then gently use a fork to separate cooked fish into small sections or large flakes for tacos.
Assembly:
Assemble the tacos layering fish, slaw, grilled pineapple, avocado, cilantro lime crema sauce, hot sauce and cilantro.
Serve with lime or additional orange wedges.
Nada’s Tips & Tricks: Change up the fish if you don’t like salmon. Just ensure the filets are firm like cod or haddock. Thin filets will fall apart too easily and won’t provide the firm morsels you want in a taco.
Contents and images used with permission by Maritime Madness. Fish Tacos with a Spicy Grilled Pineapple & Apple Slaw – Maritime Madness