Halibut Tacos with Pineapple Salsa
I didn't know fish could be a taco filling until well into my adulthood when I had my first fish taco at Lone Star Taqueria in Salt Lake City, Utah. And I found it amazing!! I have other fish taco recipes on my site, but these Halibut Tacos with Pineapple Salsa are certainly worth your time!
Ingredients
- 8 small tortillas corn or flour, your choice!
- ⅛ of a cabbage cut into thin shreds
- 1 pound halibut fillets
- salt and pepper to season
- garlic powder to season the fillets, about ½ teaspoon
- chili powder to season the fillets, about ½ teaspoon
FOR THE PINEAPPLE SALSA
- 2 cups pineapple cut into small cubes
- 1 small jalapeno pepper about 2 Tablespoons, diced very small
- ½ cup red bell pepper cut into small dice
- ½ cup red onion cut into small dice
- ¼ cup cilantro chopped
- 2 Tablespoons fresh lime juice
- ½ teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt to season
SRIRACHA MAYONNAISE
- ⅓ cup mayonnaise
- 2 Tablespoons Sriracha Add or substract based on your own taste for spice.
Instructions
- Season the halibut with salt, pepper, garlic powder, and chili powder. Set aside while you prepare the salsa and mayonnaise.
- Make the Pineapple Salsa by mixing all the diced vegetables together. Add the lime juice, coriander, cumin, and salt. Stir to combine.
- Make the Sriracha Mayonnaise by whisking the mayonnaise and Sriracha together.
- Heat a skillet over medium to medium high heat. Add enough oil to coat the bottom of the skillet, then carefully lay the fillets in. Cook only 3-5 minutes per side, depending on the thickness of the fillets. It will be done when it is still translucent, but flakes easily apart.
- Serve the tacos by placing about two ounces of fish on each tortilla, drizzle with Sriracha Mayonnaise, top with a bit of shredded cabbage, and the Pineapple Salsa.
Tried this recipe?Let us know how it was!