Tacos de Pescado con Salsa de Piña
Tacos de pescado con salsa de piña is a fresh and exotic Mexican dish that combines the crispy texture of fish with the unique flavor of sweet and sour pineapple salsa. The pineapple salsa originally became popular in tropical coastal regions, where the freshness of the fish was enhanced with fruity, spicy sauces. The natural sweetness and acidity of pineapple perfectly complements the slightly salty, smoky taste of grilled or fried fish. If you crave a light, fresh, and special dish, this recipe is the perfect choice for a summer lunch or dinner!
Ingredients for this recipe
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Preparation Steps
1
Wash the fish and pat it dry. Cut it into small strips or cubes that will easily fit into the tortillas.
2
Mince the garlic and mix it with olive oil, salt, and pepper. Coat the fish pieces with this marinade and let it sit for 10 minutes.
3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the fish pieces for 3-4 minutes on each side, until golden brown.
4
Squeeze the lime juice over the cooked fish, then set aside to rest.
5
To prepare the salsa de piña, dice the pineapple, red onion, jalapeño, and cilantro.
6
In a bowl, combine the pineapple, red onion, jalapeño, honey, and orange juice. Let it sit for a few minutes to allow the flavors to meld.
7
Warm the tortillas in a dry skillet until lightly toasted and pliable.
8
To serve: place a few fish pieces in the center of each tortilla, spoon over pineapple salsa, and sprinkle with thinly sliced cabbage and fresh cilantro.
