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two fish tacos with blackened ancho chili spice crust and juicy pineapple cabbage slaw served on a blue plate with a side of red chili pepper and lime.

Fish tacos with pineapple cabbage slaw

  • Author: Sachi
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x
  • Diet: Diabetic


These mouth-watering fish tacos are seasoned with a crispy coating of savory ancho chili, garlic powder and coriander spice then folded into lightly charred corn tortillas with refreshingly sweet and juicy pineapple cabbage slaw.



the slaw

1/4 cup fresh pineapple, diced

1 cup red or green cabbage, shredded

1 clove garlic, minced

1/4 cup cilantro leaves

1 tablespoon lime juice (about 1/2 a lime)

1 tablespoon olive oil

1/2 teaspoon kosher salt

1 red chili pepper, seeded and minced (optional: I would add it for myself, but leave it out when serving this to children)

the seasoning

1 tablespoon ancho chili powder

1 tablespoon garlic powder

1 tablespoon coriander, ground

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

the fish

4 fish fillets about 6 ounces each (you can use any firm-fleshed white fish such as tilapia, barramundi, mahi mahi or cod, etc.)

3 tablespoons canola oil

 the garnishes

8 lime wedges (1 lime)

1 red chili, sliced

extra cilantro sprigs

a squirt of sour cream or mayonnaise (optional)

the tortillas

8 (6 inch) corn tortillas


  1. In a medium mixing bowl prepare pineapple slaw by combining pineapple, cabbage, garlic, cilantro, lime juice, olive oil and salt. Keep in fridge until ready to serve.
  2. In a small bowl combine ancho chili powder, garlic powder, coriander, salt, and pepper. Mix thoroughly.
  3. Pat fish dry with paper towels and season fillets on both sides with enough seasoning mix to completely coat the fillets.
  4. Heat canola oil over medium heat. When oil is ready (it should shimmer), fry fish for 3 minutes on one side. Don’t move the fish. Let it form a crisp surface before you flip the fish over. Fish is ready to flip over when edges become opaque. Flip the fish onto the other side and cook 3 more minutes. Once the fish is cooked, gently transfer to a plate covered with paper towels to drain excess oil.
  5. Heat a cast-iron skillet for a few minutes over high heat until smoking hot. Toast corn tortillas directly in the skillet, one by one for 10 seconds on each side. Set each tortilla aside in a stack. Cover with a clean cloth to keep warm.
  6. Assemble fish tacos by placing a couple of spoonfuls of slaw down the center of each tortilla. Use your fingers to break fish fillets into bite-sized pieces and arrange over slaw.  Top with garnishes. Serve with a wedge of fresh lime.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Fried
  • Cuisine: American

Keywords: Ancho Chili Blackened Fish Tacos with Pineapple Slaw low-carb, keto, mexican, healthy