Ingredients
Fish and Tacos
- 1 lb white fish filets (such as tilapia, snapper, grouper, cod, halibut, mahi-mahi, or black drum), skin removed
- 1 Tbsp avocado oil (or other neutral cooking oil, plus more for oiling grill or grill-pan)
- 3/4 tsp sea salt
- 1 tsp chili powder
- 1/4 cup fine cornmeal (optional, for added crunch)
- 6 medium corn tortillas (use grain-free tortillas as needed or substitute flour tortillas)
- Lime wedges, for serving
Pineapple Cabbage Slaw
- 3/4 cup diced fresh pineapple (fresh or grilled for extra flavor)
- 3/4 cup thinly shredded red cabbage
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped cilantro
- 1 Tbsp lime juice
- 1 healthy pinch sea salt
Optional Sauce
- 1 batch Chipotle Aioli (optional – see notes for quicker, nut-free substitution)
Instructions
- Prepare Chipotle Aioli: If using the optional chipotle aioli, prepare it first and set aside to allow flavors to meld.
- Season the Fish: Slice the fish into medium bite-size pieces or long strips. Place on a plate, drizzle with avocado oil, and toss to evenly coat. Season liberally with sea salt and chili powder on both sides, then dust with cornmeal for added crunch if desired. Set aside.
- Make the Slaw: In a medium mixing bowl, combine diced pineapple, shredded cabbage, diced red onion, chopped cilantro, lime juice, and a pinch of sea salt. Toss thoroughly until well mixed. Set aside.
- Preheat Grill or Grill Pan: Heat your grill, grill pan, or cast iron skillet over medium-high heat. Lightly brush with oil to prevent sticking.
- Grill the Fish: Place the seasoned fish pieces on the hot grill or pan. Cook undisturbed for 3-4 minutes until grill marks form and the underside looks cooked. Carefully flip using a spatula or tongs as the fish is delicate.
- Finish Cooking: Cook the flipped side for an additional 1-2 minutes until the fish is cooked through and has grill marks on both sides. Remove from heat and cover to keep warm.
- Warm the Tortillas: Optionally, warm tortillas by wrapping in a damp towel and microwaving for 30 seconds or placing in a 400°F (204°C) oven for 5 minutes until warm and pliable.
- Assemble the Tacos: Divide the grilled fish evenly among the tortillas. Top with pineapple cabbage slaw, a squeeze of fresh lime juice, and a dollop of chipotle aioli if desired.
- Serve and Store: Serve immediately for best taste. Leftover slaw keeps refrigerated for 3-4 days, aioli for up to 1 week, and cooked fish for 2-3 days. Reheat fish gently in microwave or stovetop. Not suitable for freezing.
Notes
- For a quicker, nut-free aioli substitute, try using a simple garlic mayonnaise mixed with smoked paprika and lime juice.
- Using fresh pineapple adds natural sweetness; grilling the pineapple alongside the fish imparts extra smoky flavor.
- Handle the fish delicately when flipping to avoid breaking as white fish can be tender.
- Adjust chili powder and aioli quantity to suit desired spice level.
- This recipe can be made grain-free by substituting corn tortillas with grain-free tortilla alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Halal
