Gaby’s Grilled Fish Tacos with Pineapple-Mango Salsa
Bright, flavorful grilled fish tacos piled with homemade slaw, pineapple-mango salsa, and a homemade chipotle crema. You’re going to love how fresh, easy, and delicious these are!
I’ve been super excited to share these gorgeous, flavorful fish tacos for weeks! They’re from Gaby’s new cookbook, which offers a variety of fresh, seasonal, Californian-inspired food that’s approachable, fun and great for entertaining.
If you haven’t checked out Gaby’s blog yet, it’s an absolute MUST! Hands down one of my favorite food blogs out there. Last year I even made her herb roasted turkey recipe for Thanksgiving and it was the BEST TURKEY EVER.
As soon as I got my hand’s on Gaby’s new book, I couldn’t decide what to make because everything was so appealing and beautiful. I would compare it to going to the grocery store while hungry, you basically want to EAT ALL THE THINGS. Finally though, I settled on these fish tacos.
I figured they’d be the perfect recipe to share with you during the summer months, especially since many AK readers have been requesting more recipes for the grill. Don’t worry, I’ve got you.
These fish tacos have so much going on that it’s basically like a flavor explosion in your mouth. There’s a truly outrageously delicious pineapple-mango salsa that you could easily add avocado chunks to and go straight in with some tortilla chips. There’s also a fabulous coleslaw that’s zippy and super easy to make. And finally an amazing chipotle crema that brings everything together.
Basically just in love with this entire recipe and I’m pretty sure you will be too.
I hope you get a chance to make these tacos soon! They’re unreal. And don’t forget to pick up a copy of Gaby’s cookbook. Next up, I’m trying her Dad’s BBQ chicken.
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Gaby's Grilled Fish Tacos with Pineapple-Mango Salsa
- For the cabbage slaw:
- 1 cup finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1/2 yellow onion, thinly sliced
- 1/4 cup apple cider vinegar or red wine vinegar
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- For the fish:
- 2 pounds cod fillets
- Olive oil
- 1/2 teaspoon ground cumin
- Kosher salt and freshly cracked black
- 1 lime
- For the Pineapple-Mango Salsa
- 2 cups diced fresh pineapple
- 1 cup diced mango
- 1/2 cup finely diced red onion
- 3 scallions, green parts only, thinly sliced
- 2 tablespoons finely chopped red jalapeño chile
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lime juice
- Kosher salt and freshly cracked black pepper
- For assembly:
- 1 to 2 teaspoons adobo sauce from a can of chipotle chiles
- 1/2 cup sour cream
- 8 corn tortillas
- Warmed Pineapple-Mango Salsa
First make the cabbage slaw: In a large bowl, combine the cabbages and onion. In a separate bowl, combine the vinegar, water, salt, brown sugar, oregano, and red pepper flakes.
Pour the vinegar mixture over the cabbage mixture and stir to coat. Cover and refrigerate for at least 2 hours, and up to 8 hours, before serving.
While your slaw is marinating, make your pineapple-mango salsa: In a medium bowl, combine the pineapple, mango, red onion, scallions, jalapeño, cilantro, chives, and lime juice. Toss to combine and season with salt and pepper. Refrigerate the salsa for 30 minutes before serving. It will keep in an airtight container in the refrigerator for up to 3 days.
Then, make your fish: Preheat an outdoor grill or grill pan over medium-high heat. Drizzle the cod with a touch of oil, add the cumin, and season with salt and pepper.
Grill for 5 to 6 minutes on each side, until the fish flakes easily, is cooked through, and has a golden-brown crust. Remove the fish from the grill and squeeze the juice from the lime over it. Adjust the salt and pepper as needed.
To assemble: In a small bowl, whisk the adobo sauce into the sour cream. Place a few large pieces of the flaked fish into a warmed tortilla. Top with a spoonful of the pineapple-mango salsa, 1 tablespoon of the adobo sour cream, and 2 tablespoons of the cabbage slaw.
Repeat with the remaining tortillas and filling and serve immediately.
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