Fish Tacos with Pineapple Mango Salsa

 

(Fish Tacos with Pineapple Mango Salsa, served with jalapeno, corn, and avocado - recipes in post)

Rain is falling, flowers are blooming, birds are singing ad nauseum... Spring has most certainly sprung. The smell of grass and soil mingle in the damp air like musky perfume, lingering on the senses. Strange to think it snowed just days ago, the last of winter melting away.

It's May, now, and Cinco de Mayo is just around the corner. Whether you celebrate for the historical significance of the holiday, or simply for the sake of celebration, it's hard not to get swept up in the festivities.

Though not entirely traditional, I couldn't help but think of these fish tacos. A tantalizing mix of Mexican and tropical flavors, the play of sweet and sour, hot and cold, cool and spicy, all balanced atop a simple corn tortilla. Light, healthy, and bursting at the seams with tastes and textures.

 

As a kid, my family had fairly classic taco nights - ground beef, refried beans, and all of the usual suspects. We'd break out the Lazy Susan, centered on the table with bowls of each ingredient. A kind of build-your-own, buffet style, taco conveyer belt. It was like taco heaven.

 

I wanted to honor that tradition with all of the toppings I could possibly desire at my fingertips. All of my favorite add-ons are included in this recipe (as well as a tip on how to turn those extras into an amazing little salsa).

 

(Second salsa, made from tomatoes, bell pepper, corn, red onion, jalapeno, chives, garlic, lime juice, and salt)

As an adult, however, I like to punch up the flavors and step up the nutrition. Enter - marinated rock cod and pineapple mango salsa. This is one taste combination you shouldn't miss out on.

 

Fresh mango and pineapple are paramount to the success of this dish, so don't skimp with buying canned or frozen. For step-by-step photo tutorials on how to prepare fresh mango and pineapple, check out my how-to's:

How to Cube a Mango  |  How to Prepare a Pineapple

Fish Tacos with Pineapple Mango Salsa
(Makes 4 servings - two 6 inch tortillas each - can easily be doubled)

1 lime, juiced
1 TBSP olive oil
1 TBSP honey
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt.
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
1 lb. fresh cod (halibut, tilapia, or even chicken would make fine substitutes)

8 small corn or flour tortillas

For the pineapple mango salsa
(Makes approx. 3-4 cups)

1/2 fresh pineapple, finely diced
1 large red mango (or 2 small yellow), finely diced
1/2 red bell pepper, finely diced
1 jalapeno, finely chopped (seeded and de-veined to taste)*
1 lime, juiced
Fresh cilantro or mint leaves, chopped fine, to taste
Small pinch of salt

Extras
(For topping, or all ingredients except the cabbage and sour cream can be tossed with lime juice, a clove of minced garlic, and salt to create a second salsa if desired)

2 cobs fresh corn, grilled or steamed (or 1 1/2 cups frozen)
2 Roma tomatoes, diced
1 avocado, sliced or diced
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 jalapeno, finely chopped (seeded and de-veined to taste)*
1 lime, cut into wedges (for squeezing over top)
Fresh chives, chopped
Fresh cilantro or mint leaves
Purple or red cabbage, shredded or finely sliced
Sour cream (or plain yogurt)

Any additional toppings you desire

*The heat of the pepper is held in the seeds and veins - remove part or all of these depending on your own personal heat preference.

Method
Combine the first nine ingredients in a large zip-top bag. Add the fish, seal, and marinate in the fridge for 1 - 2 hours.

Finely dice or chop the pineapple, mango, bell pepper, chives, and jalapeno. Add the lime juice, fresh cilantro or mint, and a very small pinch of salt. Toss to combine.

Prepare other ingredients, and serve as toppings alongside. Or, combined toppings (corn, red pepper, red onion, chives, jalapeno, and cilantro) with a squeeze of lime, minced garlic, and salt, to create a secondary salsa.

(Extra salsa and toppings can be stored in an air-tight container in the fridge for up to a week)

Heat a grill, or large non-stick skillet, over medium-high. Brush pan or grill with oil.
Remove the fish from its marinade and place directly on the hot grill or pan. Seer 1-3 minutes, or until lightly charred on one side. Gently flip each fillet, and cook for another minute, or until flaky and opaque all the way through.

In an oven, skillet, or microwave, lightly warm the tortillas.

Assemble tacos as you like, and enjoy!

 

Happy Cinco de Mayo!