Crispy Fish Tacos with Pineapple Salsa
Crispy fried fish in soft tortillas topped with crunchy slaw, bright pineapple salsa, and a cool lime crema. Ready in under 15 minutes for a weeknight snack or light dinner.
- Total time
- 14 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- ¾ lb white fish fillets (cod or mahi-mahi)
- ⅓ cup all-purpose flour
- 1 cup pineapple, diced small
- 2 cups cabbage, thinly sliced
- ½ cup sour cream
- 6 count corn or flour tortillas
Instructions
- 1
Pat fish dry. Mix flour with salt and black pepper in a shallow bowl.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Coat fish in flour, tap off excess, then sear 3–4 minutes per side until golden and flakes easily.
- 4
Toss cabbage with juice of half a lime and a pinch of salt. Mix sour cream with juice of remaining lime.
- 5
Warm tortillas in the dry skillet 30 seconds per side. Break fish into bite-sized pieces.
- 6
Build tacos: tortilla, fish, slaw, pineapple, drizzle of lime crema. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- shallow bowl
- tongs
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