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Share your recipes April 2016

Food Ventures

California Fish Tacos with Cucumber and Pineapple

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Makes 4 servings.

Preheat broiler, with rack set 4 to 6 inches from the heat source.

Line an 18- by 13-inch rimmed sheet pan with foil and spray with nonstick cooking spray.

 

4 skinless cod fillets (each about 6 oz.) or other mild, lean white fish, such as orange roughy, snapper, tilapia, tilefish or striped bass.

1 tablespoon olive oil

1 teaspoon chipotle chile powder

¼ teaspoon salt

1 cup diced fresh pineapple or thawed frozen diced pineapple, or substitute fresh diced mango

8 6-inch corn tortillas

1 cup diced cucumber

 

Place fish on prepared pan, spacing evenly. Lightly brush both sides of fish with oil, then sprinkle with chile powder and salt. Broil for 3 minutes. Open oven door and scatter pineapple around fish. Close door and broil for 1 to 3 minutes or until fish is opaque and flakes easily when tested with a fork. Flake fish into small pieces.

Fill tortillas with fish, broiled pineapple and cucumber. Serve with any of these suggested accompaniments as desired: fresh cilantro leaves, lime wedges, guacamole.

 


Ann's Article:

Quick and Easy Sheet Pan Meals

 

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