1poundfirm white fish fillets, like halibut, cod, sea bass or mahi mahi
½tsp eachsea salt and freshly ground pepper
oil for the grill or skillet
1teaspoondried chili flakes
For the Pineapple Salsa
2cupsfresh pineapple,finely diced
1cupfresh rhubarb,finely diced
¼cupred onion,finely diced
1mediumjalapeño pepper,seeded and minced
For the Avocado Cream
½cupplain Greek yogurt
a squeeze of lime juice
For the Tortillas
oil for the grill
2cupsromaine,for other crispy greens, finely sliced
Prepare the Pineapple Rhubarb Salsa first to allow flavours to blend. Combine all ingredients in a medium bowl, cover and refrigerate.
Combine the Avocado Cream ingredients in a blender and set aside.
Heat a grill or skillet. Add a high heat oil, like grape seed or avocado oil, and heat until almost smoking. Pat the fish dry. Sprinkle with salt and pepper. Add to hot grill or skillet and sear for 2 - 3 minutes or until golden brown. Using a fish turner, flip and cook for 2 - 3 minutes on the other side, just until fish flakes easily with a fork. Cook time will depend on the thickness of your fillet. Do not overcook. The fish will continue to cook after you remove it from the skillet. Sprinkle lightly with dried chili flakes, if desired.
Heat tortillas on grill, brushing with a little oil to prevent sticking. If heating them in the oven, wrap a stack in foil and heat for 10 minutes at 350°F.
Assemble the tacos. Add greens, salsa, fish, and top with avocado cream. Serve immediately with napkins!
Possible VariationsAdd a rub: I used halibut in this recipe for fish tacos. It has a lot of flavour and really doesn't need extra seasoning other than salt and pepper. If you're using fish that has a mild flavour, you might want to add a rub to it before grilling. Try either my homemade Taco Seasoning Mix or this spicy Cajun Seasoning Mix.Try a different salsa: Fish tacos are delicious with fruit salsas! You might like this Fresh Strawberry Mango Salsa, Nectarine Salsa, or Peach Salsa!Keep it gluten-free: use corn or cassava tortillas instead of flour tortillas.Keep it dairy-free: substitute vegan mayonnaise for the Greek yogurt in the avocado cream