Fish Tacos with Pineapple
Island Salad & Lime Crema
Fish Tacos with Pineapple Island Salad & Lime CremaYum
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!
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.
PINEAPPLE ISLAND SALAD:
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.
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!