Spicy Fish Tacos with Fuego de Pina Salsa


Fish Taco's are all the rage.....let's kick them up a few notches and got FULL OUT BEAST with them!



Salsa Ingredients:

  • 2 cups diced fresh pineapple
  • 1/2 cup red pepper (seeded and diced )
  • ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro
  • 2 tablespoons Spice Beast Fuego de Pina hot sauce**
  • Juice of 1 large lime
  • 1 teaspoon ground cumin
  • Salt (to taste)

Fish Taco Ingredients:

Additional Ingredients:

  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • 8 small soft corn or flour tortillas, warmed (Check out our Low Carb Tortilla Recipe)
  • Optional toppings: cilantro leaves, lime wedges for garnish, sour cream or Greek yogurt

Salsa Directions:

  1. In a medium bowl, combine all ingredients and stir to combine.
  2. Season with salt, to taste.
  3. Serve chilled in salsa bowl with meal. It will last in your refrigerator up to three days.

Fish Taco Directions:

  1. Heat skillet over medium high heat.
  2. Cut the fish into 1-inch wide strips and place them in a bowl along with the seasonings. Toss to coat all of the pieces of fish evenly.
  3. Brush the skillet with oil and add the fish. Cook 3 minutes then turn the fish over and cook another 2-3 minutes until opaque. Remove the fish from the skillet.
  4. Mash the avocado and lime juice together in a bowl.
  5. To assemble the tacos, spread some mashed avocado on the warmed tortilla. Top with a few pieces of fish and Fuego de Pina salsa. Serve with additional toppings such as cilantro leaves, lime wedges and sour cream or Greek yogurt and dont forget the additional Fuego de Pina Salsa in Salsa bowl.

** Fuego de Pina is not a mild hot sauce, please adjust the recipe to your level of heat tolerance