Crowd-Pleaser
Fish "Tacos" with Spicy Mayonnaise
Honey-Lime Roasted Pineapple
Ingredients
- 1 tomato, diced
- 2 green onions, chopped
- ¼ cup chopped fresh cilantro
- 2 Tbsp lime juice, divided
- ¾ tsp salt, divided
- ½ cup mayonnaise
- 1 tsp ground chipotle chile pepper (or regular chili powder)
- 1 tsp ground cumin
- ¾ tsp paprika
- ¼ tsp pepper
- 3 cloves garlic, minced
- 1½ lb flounder fillets, rinsed and patted dry
- 2 Tbsp olive oil
- 12 cabbage leaves
- 4 radishes, sliced
- 2 avocados, peeled and sliced
Instructions
- Combine tomato, green onions, cilantro, 1 Tbsp lime juice and ¼ tsp salt in a bowl.
- Combine mayonnaise, 1 Tbsp lime juice and chipotle pepper in a second bowl.
- Combine cumin, paprika, ½ tsp salt, pepper and garlic in a third bowl; rub over fish.
- Cook fish, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until fish flakes with a fork.
- Break fish into chunks with a fork. Spoon onto cabbage.
- Top with radishes, avocados, mayonnaise mixture and tomato mixture.
Side Dish Ingredients
- 1 pineapple, peeled and cored
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
Side Dish Instructions
- Preheat oven to 425°F. Cut pineapple into wedges; place on a large baking sheet.
- Combine lime juice and honey; drizzle over pineapple.
- Bake 20 minutes or until browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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