In my home, life is so much fun in the kitchen! I’m thrilled to announce that I have adopted another new “Spice Child” for my pantry. She’s called Chillin-Chili Lime Rub, and it was the inspiration for my new Fish Taco with Pineapple Island Salad and Lime Crema recipe. I seriously have to come up with shorter names.
When it comes to fish tacos, I usually think it’s more of a summer food since fresh fish and produce are much more flavorful from June to September in Minnesota. But not with this recipe! The combination of sweet/sour, crunchy, lime-infused salad with tender white fish in a soft shell and topped with lime crema make this recipe perfect all year round.
What’s the secret to making these fish tacos so uniquely delicious? It’s all in the spice. Chilin-Chili Lime Rub is a combination of Chili Powder, Chipotle, Lime Juice Powder, Cilantro, Garlic, and Spices. It creates a burst of spicy lime flavor on the fish that makes it hard to stop eating. Find this spice at your local Hyvee store or order it here. So, why wait until summer to enjoy fish tacos when you can start enjoying the now. But I warn you, make extra fish because once you taste it, you will wish you had more. Find the recipe below.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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people
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- 1 pound fresh cod
- 1/4 cup olive oil
- 1 lime, juiced
- 1/2 teaspoon Chillin-Chili Lime Rub substitute with 1/2 teaspoon each Chili Powder, Chipotle, Lime Juice Powder, Cilantro, Garlic and salt.
- 1/4 teaspoon sea salt
- 2 tablespons chopped cilantro
- black pepper, cracked
- 2 cups shredded red cabbage
- 2 cups diced pineapple
- 1 cup peeled & diced, cucumber
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1 teaspoon finely chopped jalapeno pepper
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1 package 6-inch flour soft tortillas
- 1 cup sour cream
- 1 tablespoons lime juice
- 1 teaspoon lime zest use organic limes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
Ingredients
FISH:
PINEAPPLE ISLAND SALAD:
LIME CREMA
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- Preheat oven to 425 degrées Fahrenheit.
- In small bowl, whisk olive oil, lime juice, Chilin-Chili Lime Rub, salt, and cilantro.
- Pour marinade over fish and bake for 15 minutes or until fish is flakey.
- Remove from oven, let cool slightly and using a fork, break fish apart into small bite size pieces.
- In medium bowl, add red cabbage, pineapple, cucumber, cilantro, red onion, jalapeño, lime juice and salt. Toss until well combined. Set aside.
- In small bowl, whisk sour cream, lime juice, garlic powder, and salt until creamy and smooth.
- Lay a flour tortilla on a plate, and begin building the fish taco starting with the salad, the fish, and the lime crema. Drizzle fresh squeezed lime over the top and enjoy.
Recipe Tip:
The key to getting a burst of flavors in this recipe has alot to do with the Chilin-Chili Lime Rub. It gives the fish a huge pop of flavor that works perfectly with the Island salad and Lime Crema. However, don't shy away from making it if you can't find this spice at your local Hyvee or grocery store. You can substitute the spices as listed above. Enjoy!
Recipe by www.culinarybutterfly.com
