The spicy rub from the fish paired with the sweet slaw equals Heaven on a tortilla in these Spicy Fish Tacos with Blueberry Pineapple Slaw. Eating pescatarian? This dish is for you. Hardcore omnivore? This dish is still for you. And with this much flavor, you’ll forget you’re eating healthy!
The inspiration for these Spicy Fish Tacos with Blueberry Pineapple Slaw comes from this article in Runner’s World Magazine. Their version of the slaw included blueberries, red onion, cilantro, and sunflower or pumpkin seeds. I have a sweet spot for blueberries and something about adding them to a fish taco just seemed like something that has been missing from my life and I needed to try it!
I omitted the seeds from the original recipe and added red cabbage, jalapeños, lime juice, honey, and pineapple. It seems like a lot of sweet ingredients, but trust me when I say it works. It just does. Mmmmmm. My mouth is watering just reliving the thought of them from last night’s dinner.
Spicy Fish Tacos with Blueberry Pineapple Slaw
- 1 pound cod or other fish of your choice
- 2 tablespoons avocado or coconut oil for frying
For the Rub
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
For the Slaw
- 1 cup red cabbage chopped
- 1/2 cup red onion diced
- 8 oz crushed pineapple
- 2 jalapeños seeded and diced
- 1/2 tablespoon honey
- 2 tablespoons lime juice
- 1/2 cup fresh blueberries
- 1/4 cup cilantro chopped
Assembly of Tacos
- 8 corn tortillas 2 per taco
- 1/2 avocado peeled, pitted, and cubed
In a cast iron skillet, heat up the avocado or coconut oil on medium heat.
In a small bowl, mix the rub ingredients together.
Generously apply the rub to both sides of the fish filet.
Fry the fish for about 5 minutes on each side.
In small mixing bowl, combine the slaw ingredients.
Warm the tortillas in a cast iron skillet if desired before assembling.
Use two tortillas per taco and assemble with 1/4 of the fish and top with the slaw.
Add avocado cubes and enjoy!