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.
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)
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
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
8 lime wedges (1 lime)
1 red chili, sliced
extra cilantro sprigs
a squirt of sour cream or mayonnaise (optional)
8 (6 inch) corn tortillas
- 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.
- In a small bowl combine ancho chili powder, garlic powder, coriander, salt, and pepper. Mix thoroughly.
- Pat fish dry with paper towels and season fillets on both sides with enough seasoning mix to completely coat the fillets.
- 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.
- 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.
- 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