Fish Tacos with Pineapple Slaw and Chipotle Cream


  • 12 oz firm white fish (Hake, cod, halibut, or sole)
  • 2 slices of fresh whole pineapple, ½ inch thick (no need to core)
  • 1½ cups cabbage, shredded
  • 1 lime, cut in half
  • ½ cup plus 1 tbsp sour cream
  • ¼ cup diced onions,1/4 inch dice
  • 2 tbsp chopped cilantro
  • 1 tsp sugar
  • ¾ tsp sea salt, divided
  • ½ tsp freshly ground pepper, divided
  • ½ tsp red pepper, divided
  • ¼ tsp cumin
  • ½ – 1 chipotle, finely diced (according to taste)
  • 8 Corn tortilla’s

Cooking Instructions:

  1. Heat grill.
  2. Season fish with ¼ tsp pepper, ¼ tsp sea salt and ¼ tsp red pepper.
  3. Squeeze juice from ½ lime over fish. Set aside.
  4. Place cabbage, onions and cilantro into a medium sized bowl. Toss to mix.
  5. Add 1 tbsp sour cream, juice from ½ lime, sugar, ¼ tsp red pepper, ¼ tsp freshly ground black pepper, and ½ tsp sea salt. Mix all ingredients together. Set aside.
  6. Place ½ cup sour cream, chipotle, and cumin into small bowl. Mix well to incorporate all ingredients. Set aside.
  7. Prepare aluminum foil for grill and place fish on top of foil (prevents the fish from falling through the grate).
  8. Cook fish for 10- 12 minutes, turning once during cooking time, or until fish is white and flaky (time is dependent on thickness of fish fillet).
  9. At the same time the fish is cooking, place pineapple slices on open grill, the amount of time to caramelize is about the same time for the fish,10-12 minutes. Turn once half way through cooking.
  10. Warm corn tortilla’s on the grill (if there is room), or wrap them in aluminum foil and place in the oven to warm at 350 for 15 to 20 minutes.
  11. Once fish is done, remove from grill and cover with foil to keep warm.
  12. Remove pineapple from the grill and allow to cool a few minutes for handling.
  13. Cut pineapple slices away from the core and chop.
  14. Add pineapple to cabbage mixture and toss to combine.
  15. Assemble tacos, evenly dividing the fish, pineapple slaw, and chipotle cream onto the warm corn tortillas.
  16. Serve immediately.