Hawaiian Fish Tacos
These quick fish tacos come together in just 15 minutes. The combination of charred pineapple, crunchy cabbage and cooling crema offer the perfect balance of flavor and texture. While cod is the most accessible fish for these tacos, any white fish variety can be used. Serve with a lime wedge, an extra squirt of sriracha, if desired, and your favorite hot sauce.
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https://mealmagic.ai//recipe/10d404a5-2483-457c-bae8-043c3469ed51
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Ingredients
- Taco Filling:
- - 1 lb. cod fillets
- - 2 tablespoons olive oil
- - 1 teaspoon garlic powder
- - 1 teaspoon smoked paprika
- - 1/2 teaspoon chili powder
- - Salt and pepper, to taste
- Toppings:
- - 2 cups shredded cabbage
- - 1/2 cup diced pineapple
- - 2 tablespoons crema or sour cream
Preparation
- 1. Preheat a large skillet over medium heat. Pat the cod dry with a paper towel and season with olive oil, garlic powder, smoked paprika, chili powder, salt and pepper. Place the fish in the preheated skillet and cook for 4 minutes per side until cooked through. Remove from heat and flake with a fork.
- 2. Assemble tacos by layering cabbage, pineapple, flaked fish and crema in each taco shell. Serve with lime wedges and hot sauce, if desired.
Notes
Serve these tacos with your favorite hot sauce for an extra kick of flavor!