Recipe: Easy Fish Tacos with Roasted Pineapple and Radicchio
I have a taco obsession. Big time.
Blame it on a couple of trips to Mexico, but there’s something about the simplicity of tacos, and the fact that no matter what you put in them, they’re still pretty good. Which is exactly why a dare to come up with a fun taco recipe for Cinco de Mayo ended up turning into three.
Here’s my favorite one, which really is just a rendition on my own recipe for easy tacos. The secret is cornmeal, which is an easy way to get a crunchy taste to fish tacos without deep-frying.
Cornmeal Crusted Fish Tacos with Roasted Radicchio and Pineapple
- 1 pound of Pacific Halibut, Wild Caught (you can use any other whitefish, but make sure you’re going with a sustainable option), cut into small pieces
- 1/4 cup cornmeal
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 1 cup chopped pineapple
- 1 cup chopped radicchio
- juice of 1 lime
- 1 avocado, chopped into small pieces
- 3 tablespoons coconut oil for frying
Preheat oven to 425F.
Mix cornmeal and spices in a bowl. Add in fish and mix until fish is well coated.
In a separate bowl, combine radicchio, pineapple and lime juice. Spread onto a baking sheet and roast for 5-10 minutes.
While radicchio and pineapple are in oven, fry the fish at medium/high heat. About 4-6 minutes.
Layer fish, radicchio and pineapple onto corn tortillas and garnish with avocado.