This was the main dish we had this past weekend at the seafood themed dinner. Grilled fish tacos with pineapple salsa. The pineapple salsa was so good we even grilled chicken the next day and made grilled chicken tacos with the salsa. You can never get tired of tacos! Well at least we can’t. It was good both ways. I even added a little bit of CHA! Texas Pete’s Sriracha on top (Thanks Aunt Charlotte). Which made it even better. This is something that you can serve for dinner that can be a light dinner or heavy. It allows the guest to choose how many they want and etc. I am always trying to create a good salsa recipe so this one will be tucked away in my recipe book for safe keeping. I made it ahead of time so that the ingredients could infuse together to create a flavorful salsa. I prepped mine 3-4 hours out from dinner and put it in the fridge. I hope you enjoy this recipe. OH-with the fish tacos I even squeezed fresh lime juice on top of the fish before serving the salsa on top, that’s our little secret 😉 .
3 cups of chopped pineapple
1/2 red onion, chopped
1/2 orange bell pepper, chopped
1/2 bunch of cilantro, chopped ( around 1/4 cup)
1 Tablespoon of olive oil
2 limes, juiced
1/4 teaspoon of salt
Directions for Salsa:
Combine ingredients in large bowl and softly mix together. Allow salsa to sit in fridge for at least a few hours before serving for it (allowing ingredients to infused together).
1 1/2 pounds of white fish (mahi mahi, cod, tilapia)
1/3 cup of olive oil
1 bunch of cilantro
1 1/2 lime, juiced
10 small soft tortillas
1 teaspoon of salt
1 teaspoon of pepper
Get a large zip lock bag and put all the ingredients for the tacos ( minus the tortillas) and allow fish/ or chicken to marinate for 30-1 hour. Have grill heat on medium and cook fish 4 minutes on each side. ( brush grill with olive oil to prevent sticking )
Take off heat and allow meat to rest for 3 minutes and then cut into pieces.
Grill tortillas if desired. Add fish/ or chicken and top with salsa…and you can add Sriracha for a hint of heat.
I served these with my creamy coconut rice. (It will be posted tomorrow)