Fish Tacos with Pineapple Slaw

Recipe

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

User Rating

3.52 out of 5 stars
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54 ratings

Recipe Data

6
Servings
10min
Prep
18min
Total

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    Description

    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

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 c.Hy-Vee coleslaw mix
    1 c.Hy-Vee Short Cuts chopped pineapple, finely chopped
    3 tbsp.red 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

    Directions

    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

    Servings

    350 Calories per serving
    2 tacos

    Amounts Per Serving

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

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 45%
    0%
    Iron 20%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Summer 2014.