Description
Zesty and flavorful, these tacos combine tender baked fish, refreshing pineapple slaw, and creamy cilantro sauce in warm tortillas—perfect for any occasion
Ingredients
- FOR FISH: 2 lbs cod or tilapia
- Olive oil (for drizzling)
- 1 packet La Tiara Taco Seasoning
- Juice of 1 lime
- Fresh cilantro, chopped
- FOR THE PINEAPPLE SLAW: 3 cups green cabbage, shredded
- 1 cup pineapple, cubed
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- FOR SLAW DRESSING: Juice of 1 large lime
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp ground cumin
- Salt and pepper, to taste
- FOR CILANTRO CREAM: 1 cup sour cream
- Zest and juice of 1 lime
- 1 tsp La Tiara Taco Seasoning
- 1/2 cup fresh cilantro
- 1 tbsp Sriracha (adjust to taste
- FOR SERVING: Corn or flour tortillas
Instructions
- PREPARE THE FISH - 1: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- STep 2: Place fish on the pan, drizzle with olive oil, and rub evenly
- Step 3: Sprinkle with La Tiara Taco Seasoning. Bake for 15–20 minutes, until fish flakes easily
- Step 4: Remove, squeeze lime juice over the fish, and sprinkle with cilantro.
- MAKE THE SLAW - 1: Combine cabbage, pineapple, red onion, and cilantro in a large bowl
- Step 2: Whisk lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl
- Step 3: Toss the slaw with the dressing. Let sit for 10 minutes to soften.
- PREPARE CILANTRO CREAM - 1: Blend sour cream, lime zest and juice, La Tiara Taco Seasoning, cilantro, and Sriracha until smooth
- WARM TORTILLAS: Heat tortillas in a dry skillet over medium heat for 30 seconds per side.
- ASSEMBLE TACOS: Add baked fish, pineapple slaw, and cilantro cream to each tortilla.
- Step 2: Garnish with cilantro or lime wedges, if desired
