“Aromatic Polynesian Lunch: Grilled Fish Tacos with Coconut-Lime Slaw & Pineapple Salsa”

Allergens

Fish, Dairy (in mayonnaise), Gluten (in corn tortillas)

Ingredients

• 1 lb fresh fish fillets (e.g., tilapia, mahi
• mahi, or cod) 8 small corn tortillas 2 cups shredded cabbage 1 cup shredded carrots 1/4 cup chopped cilantro 1 cup diced pineapple 1/2 cup chopped red onion 1/2 cup mayonnaise 1/4 cup lime juice 1/4 cup coconut milk 1 tbsp sugar 1 tsp salt 1/2 tsp pepper 1/4 tsp cayenne pepper 1/2 cup diced red bell pepper 1 avocado, sliced 1 lime, cut into wedges

Instructions

1. In a large bowl, mix together mayonnaise, lime juice, coconut milk, sugar, salt, pepper, and cayenne pepper. Set aside.
2. In another large bowl, combine shredded cabbage, carrots, and chopped cilantro. Add the dressing to the slaw mixture and toss well. Refrigerate until ready to use.
3. Prepare pineapple salsa by combining diced pineapple, red onion, and red bell pepper in a bowl. Set aside.
4. Season fish fillets with salt and pepper. Grill or pan fry the fish until cooked through and flaky.
5. Warm corn tortillas in a dry pan or microwave for 20 seconds.
6. Assemble tacos by placing grilled fish on warmed tortillas, topping with coconut lime slaw, pineapple salsa, and avocado slices.

Chef’s Insight

The perfect balance of flavors and textures will transport you to a tropical paradise!

Notes

Use fresh, high-quality ingredients to ensure the best results for this dish.