Fish tacos are all the rage now. If it’s on a tortilla, you can call it fish tacos, and if you like a lot of different flavors, as I do, this recipe is one you’ll want to try.
Because swai – one of the Responsible Choice options in Hy-Vee’s seafood case – has such a mild flavor, it will take on the flavors whatever it is prepared with.
This recipe uses canned pineapple tidbits in juice, so that helps keep the fish very moist and adds both tanginess and sweetness. The crunch of the cabbage, carrots and onions are like taking a big, fresh bite out of summer.
We’ve prepared these fish tacos in our kitchen on a couple of occasions and served it on flatbread. The pineapple makes it very approachable. Our customers tell us they didn’t realize they would like it so much, especially those who believed they would only like fried fish.
This is a very healthy way to prepare fish. It’s a nice surprise for people who want to have healthy food that still tastes good.
Fish Tacos with Pineapple Slaw
All you need:
- 4 swai fillets
- 1 tsp lemon pepper
- 8 (6-inch) tortillas
- 1 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced seeded cucumber
- 1/4 cup thinly sliced red onion
- 1/2 cup canned pineapple tidbits, with juice
- 1 tbsp fresh cilantro, minced
- 1/4 cup Thousand Island dressing
- 1/4 cup plain non-fat Greek yogurt
All you do:
- Preheat oven to 400 degrees. On a baking sheet with nonstick spray, season swai fillets with lemon pepper. Cook in the oven for 12 to 16 minutes until 145 degrees or until white and flaky. Remove from oven and set aside.
- Meanwhile for the pineapple slaw, in a medium bowl add the cabbage, carrots, cucumber, red onion, pineapple tidbits with juice and cilantro; mix until all combined. Set aside.
- For the tangy dressing, in a small bowl add the dressing and yogurt; mix until all incorporated. Set aside.
- To assemble the taco, shred 1 swai fillet and divide between two tortillas. Add a little over a 1/4 cup of the slaw mixture on each taco shell and drizzle with dressing.