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. 

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Servings and Ingredients

Serves 6
2 c.Hy-Vee coleslaw mix
1 c.Hy-Vee Short Cuts chopped pineapple, finely chopped
3 bell pepper, diced
1green 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
1small 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.