Fish Tacos with Pineapple Island Salad & Lime Crema
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!
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Fish Tacos with Pineapple Island Salad & Lime Crema
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!
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| Servings |
| 6people |
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Ingredients
FISH:
- 1pound fresh cod
- 1/4cup olive oil
- 1 lime, juiced
- 1/2 teaspoon Chillin-Chili Lime Rubsubstitute with 1/2 teaspoon each Chili Powder, Chipotle, Lime Juice Powder, Cilantro, Garlic and salt.
- 1/4teaspoon sea salt
- 2tablespons chopped cilantro
- black pepper, cracked
PINEAPPLE ISLAND SALAD:
- 2 cups shredded red cabbage
- 2 cups diced pineapple
- 1cup peeled & diced, cucumber
- 1/2cup chopped cilantro
- 1/2cup diced red onion
- 1teaspoon finely chopped jalapeno pepper
- 2tablespoons lime juice
- 1/2teaspoon sea salt
- 1package 6-inch flour soft tortillas
LIME CREMA
- 1cup sour cream
- 1tablespoons lime juice
- 1teaspoon lime zestuse organic limes
- 1/2teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
FISH:
- 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.
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.
LIME CREMA
- In small bowl, whisk sour cream, lime juice, garlic powder, and salt until creamy and smooth.
ASSEMBLY
- 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
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