Fish Tacos with Pineapple Slaw


Main Dish
Fish Tacos with Pineapple Slaw

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White fish tacos with cubed pineapple, red cabbage and sliced green onions on a grilled flour tortilla

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    Firm-fleshed mahi mahi grills in under ten minutes and requires no flipping! Instead of mayonnaise, Greek yogurt and fresh pineapple moisten convenient coleslaw. A final squeeze of lemon heightens flavors even more. 

    Recipe Tags

    Servings and Ingredients

    Serves 6
    2 c. Hy-Vee coleslaw mix
    1 c. Hy-Vee Short Cuts chopped pineapple, finely chopped
    3 tbsp. red bell pepper, diced
    1 green onion, sliced
    3 tbsp. Hy-Vee plain Greek yogurt
    ¾ tsp. Hy-Vee salt, divided
    2 ¼ tsp. sriracha sauce, divided
    2 tbsp. Hy-Vee Select olive oil
    2 tsp. Hy-Vee chili powder
    2 (12-ozeach) pkg Hy-Vee frozen mahi mahi fillets, thawed
    12 (6-inch) flour or corn tortillas
    1 small lemon, cut into 8 wedges

    Things To Grab

    • Charcoal or gas grill
    • 2 medium bowls
    • Meat thermometer


    1. Oil grill rack. Preheat grill for direct cooking to medium-high heat.
    2. For pineapple slaw, in a medium bowl combine coleslaw mix, pineapple, red pepper, onion, yogurt, 1/4 teaspoon salt and 1/4 teaspoon sriracha; set aside.
    3. In a medium bowl, combine olive oil, chili powder and remaining 1/2 teaspoon salt; dip both sides of fish fillets in oil mixture to coat. Place fish skin-side-down on grill rack. Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork (145 degrees). Transfer to a plate; keep warm.

    4. Grill tortillas about 20 seconds per side or until warm and slightly grill-marked.
    5. Break fish into bite-size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from 2 lemon wedges over fish. Divide fish and slaw among tortillas. Serve with remaining lemon wedges for squeezing over tacos.

    Nutrition facts


    350 Calories per serving
    2 tacos

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 85mg
    • Sodium: 870mg
    • Total Carbohydrates: 37g
    • Protein: 27g

    Daily Values

    Vitamin A 20%
    Vitamin C 45%
    Iron 20%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Summer 2014.