Ingredients

How to make it

  • Core the cabbage. Halve it lengthwise, then slice it very thinly into shreds. In a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and ancho, if using. Refrigerate for 30 minutes.
  • In another large bowl, combine the fish, 3 tablespoons lime juice, and half the jalapeno. Season generously with salt. Stir in the oil. Refrigerate for 30 minutes.
  • In a blender combine the avocado, garlic, remaining jalapeno, 1 tablespoon of the cilantro, 1/2 teaspoon salt, the remaining 2 tablespoons lime juice, canola oil, and water. Pulse the mixture until smooth. Taste for seasoning and add more lime juice or salt, if you like. Transfer to a serving bowl.
  • In another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar.
  • Place the pineapple in a serving bowl, the onion in another, and the remaining 2 tablespoons of cilantro in a third. Set aside.
  • Drain the fish in a colander. Heat a large skillet over medium-high heat. When it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque. Use a slotted spoon to transfer the fish to a serving bowl; keep warm.
  • Heat a cast-iron skillet over high heat. Heat each tortilla for 10 seconds on a side. Wrap in foil to keep warm.
  • At the table, spread about 3 spoonfuls of fish down the center of a tortilla. Sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides.

Reviews & Comments 2

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  • jo_jo_ba 6 years ago
    MMM sounds awesome!
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  • krumkake 6 years ago
    Oh man, I love fish tacos and this recipe sounds so interesting...hope to try this soon. Thanks!
    Was this review helpful? Yes Flag

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