Fish Tacos with Raspberry-Pineapple Salsa
Fish Tacos with Raspberry-Pineapple Salsa

Fish Tacos with Raspberry-Pineapple Salsa

At first, fish tacos might sound a bit unusual but if you like fish you will love this recipe. Use your favorite fish with this lively raspberry-pineapple salsa and a yogurt-lime cream sauce for a spectacular explosion of flavors.  This recipe will make 8 tacos and take about 45 minutes to prepare.

Fish Taco Ingredients

  • 3 limes
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • ¼ teaspoon ground pepper
  • 1 pound of your favorite fish
  • 1 cup fresh raspberries
  • 1 cup cubed fresh pineapple
  • 2 tablespoons thinly sliced green onion
  • 2 jalapeño peppers, halved, seeded and finely chopped
  • ½ cup nonfat plain Greek yogurt
  • 8 corn tortillas
  • 1 cup finely shredded lettuce
  • ¼ cup fresh cilantro leaves
  • Lime wedges

Fish Taco Cooking Directions

  1. Grate 1 tsp. of lime zest and squeeze 5 Tbsp. juice from limes.
  2. Combine 2 Tbsp. of the juice with 1 Tbsp. oil, chili powder, and ⅛ tsp. pepper in a small bowl.  Place the fish in a sealed plastic bag and set in a shallow dish. Pour in the lime mixture, seal and turn to coat the fish. Marinate in the refrigerator for 15 to 30 minutes.
  3. Meanwhile, combine raspberries, pineapple, green onion, jalapeno, 1 tsp lime zest, 1 Tbsp. lime juice and the remaining 1 Tbsp. of oil, and ⅛ tsp. pepper in a medium bowl.
  4. Combine yogurt and the remaining 2 Tbsp. lime juice in a small bowl.
  5. Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add the fish (discard marinade) and cook, turning once, until it flakes easily, 4 to 6 minutes.
  6. Break the fish into bite-size pieces with a fork. Serve in tortillas topped with lettuce, the salsa, the yogurt mixture and cilantro, with lime wedges on the side, If desired.
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