Fish Tacos with Mango Pineapple Salsa

The Salsa and Coleslaw in this recipe can be made ahead of time and stored in the fridge for even a few days, so all you have to do at dinner time is cook the fish, assemble and eat!



Corn Tortillas (about 6)

The Fish:

4 Haddock Fillets (fresh or frozen)

2 Tsp Ancho Chili Pepper Seasoning

The Salsa:

1 Large Mango peeled and chopped into small cubes

10 cherry tomatoes quartered

1/2 cup Pineapple chopped into cubes

1/4 cup Cilantro roughly chopped

Juice of 1/2 lime

The Coleslaw:

6 cups Coleslaw (use the pre-packaged to make it easy!)

1/3 cup Greek Yogurt

3 Tbsp. Apple Cider Vinegar

3 Tbsp. Honey

Salt & Pepper

To Make:

Combine all Salsa ingredients in a bowl to combine.

In a small bowl make the Coleslaw: Combine the greek yogurt, apple cider vinegar, honey and salt and pepper.  Pour over cabbage mixture.

Lay fish fillets out on a parchment paper lined baking sheet and sprinkle with 1/2 Tsp of Ancho Chili Pepper seasoning each.  Cook according to directions (frozen) or fresh (approximately 12 minutes or until opaque and flakes apart easily).

You can warm your Corn Tortillas in the oven or grill them on the bbq for a couple of minutes on each side while your fish is cooking (I find them best when grilled…it brings out the flavour).

Assemble the flaked fish, salsa and coleslaw on your Corn Tortillas and Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s