Grilled fish tacos with pineapple salsa

Fish tacos are pretty much my favorite food.  Going to college in San Diego, we headed down into Baja many, many times and I literally ate nothing else for days on end.  Every little roadside taqueria has their own version and they are seriously all delicious.  My recipe uses grilled fish instead of the traditional fried to keep them healthier.  I also love adding fruit to my salsa when pairing them with fish…in this case pineapple, but you could sub in whatever is in season or strikes your fancy…peaches, papaya or cantaloupe all would be delish!

fish & marinade

1 pound skinless halibut cut into 4, 4-oz. pieces

zest & juice of 1 lime

2 cloves garlic – chopped

¼ c. cilantro – chopped

1 T. olive oil

kosher salt & fresh ground pepper

sauce

¼  c. plain Greek yogurt

½ c. mayonnaise

1 t. white vinegar

1 t. Cholula

salsa

½ c. pineapple - diced

½ c. cherry tomatoes – halved

¼ c. red onion – diced

¼ c. cilantro – chopped

1/2 avocado – diced

½ jalapeno – minced (optional)

shredded cabbage

taco size corn tortillas

garnish with hot sauce & fresh lime wedges

Mix lime juice, lime zest, garlic, cilantro and olive oil together. Toss halibut pieces with marinade and let sit for 20 minutes.

While fish marinades, combine all ingredients for sauce & pineapple salsa.  Thinly shred cabbage.

Season halibut with kosher salt and pepper.  Place on pre-heated, oiled grill over medium-high heat and cook about 4 minutes per side until charred and just cooked through.  Remove fish and cover with foil while warning tortillas.

Warm corn tortillas on grill.

Coarsely shred halibut.  Top grilled tortillas with fish, sauce, salsa & cabbage.  Add a squeeze of lime and some hot sauce. 

Pop open an ice-cold cerveza & enjoy!