Fish Tacos with Pineapple Island Salad & Lime Crema

In Global Lifestyle by Lisa Soldo-Johnson0 Comments

Fish Tacos with Pineapple
Island Salad & Lime Crema

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.

Print Recipe
Fish Tacos with Pineapple Island Salad & Lime Crema Yum
Chili Lime Rub marinated cod sprinkled over a colorful salad of fresh pineapple, purple cabbage, fresh cilantro, red onion and just a touch of jalapeno tossed in lime juice and a dusting of sea salt. Top it all off with a Lime Crema sauce and you have a winner!
Servings
people
Ingredients
FISH:
PINEAPPLE ISLAND SALAD:
LIME CREMA
Servings
people
Ingredients
FISH:
PINEAPPLE ISLAND SALAD:
LIME CREMA
Instructions
FISH:
  1. Preheat oven to 425 degrées Fahrenheit.
  2. In small bowl, whisk olive oil, lime juice, Chilin-Chili Lime Rub, salt, and cilantro.
  3. Pour marinade over fish and bake for 15 minutes or until fish is flakey.
  4. Remove from oven, let cool slightly and using a fork, break fish apart into small bite size pieces.
PINEAPPLE ISLAND SALAD:
  1. In medium bowl, add red cabbage, pineapple, cucumber, cilantro, red onion, jalapeño, lime juice and salt. Toss until well combined. Set aside.
LIME CREMA
  1. In small bowl, whisk sour cream, lime juice, garlic powder, and salt until creamy and smooth.
ASSEMBLY
  1. 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 Notes

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

Share this Post

want more recipes?

Subscribe to receive free monthly updates and recipes via email that you can view on your favorite smartphone or browser.

Leave a Comment