Fish Tacos with Pineapple Coleslaw

fish taco_Revised

This recipe is from the August issue of Runners World. It makes a healthy, fresh summer meal that is sure to please.

fish taco3

First, bake your fish (we used haddock) at 350 degrees for 15-18 minutes, depending on the size of the pieces.

While the fish is cooking, it’s time to make the pineapple coleslaw!

pineapple coleslaw redone!



For the pineapple coleslaw, you will need…

  • 4 cups chopped green cabbage
  • 1/2 red onion sliced/diced
  • 1/2 can green chiles
  • 3/4 cup diced pineapple (we used frozen after allowing it to thaw)
  • Juice from 1 lime
  • 1/2 tsp. cumin
  • 1/2 tsp. dried oregano

Mix it all up!

For the chile-adobo yogurt sauce, you will need…

  • 1 pepper from a can of chipotle peppers in adobo sauce (this is less than what the recipe actually calls for, but it is still plenty spicy)
  • 1/2 cup plain Greek yogurt
  • 1 tbsp olive oil

Chop the pepper up finely and mix with the yogurt and olive oil. Dollop on top of your tacos for a spicy, creamy finish!

fish taco final




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