Cilantro-Lime Fish Tacos
Cayenne Pineapple Chunks
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Ingredients
- 6 frozen breaded fish fillets
- ¼ cup plain Greek yogurt
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- ⅛ tsp ground cumin
- ¼ tsp salt
- ½ (10-oz) pkg shredded coleslaw
- 4 Tbsp sliced green onions, divided
- 6 corn tortillas, heated
Instructions
- Bake fish according to package directions.
- Meanwhile, combine yogurt, cilantro, lime juice, cumin, and salt in a large bowl. Add coleslaw and 2 Tbsp onions; toss.
- Divide fish and coleslaw among tortillas. Top with 2 Tbsp onions.
Side Dish Ingredients
- 1 cored pineapple, cut into chunks
- ¼ cup fresh lime juice
- ⅛ tsp cayenne pepper (see Note)
Side Dish Instructions
- Combine pineapple, lime juice, and cayenne pepper in a bowl. Chill until ready to serve. Store leftovers in refrigerator.
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