Cookwith

Name: Boogaloo Fish Tacos with Charred Pineapple Salsa & Creamy Avocado Slaw
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb fresh white fish fillets (such as cod or halibut); 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp kosher salt, plus more for seasoning; 1 lime, zested and juiced (divided); 8 small corn tortillas; 1/2 small red cabbage, thinly sliced; 1 ripe avocado; 1/4 cup plain Greek yogurt or sour cream; 2 tsp apple cider vinegar; 1/2 small pineapple, peeled and cut into rings; 1 small jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; 1 small red onion, finely diced; Freshly ground black pepper, to taste

Boogaloo Fish Tacos with Charred Pineapple Salsa & Creamy Avocado Slaw

CrushedLemon1034

Inspired by the freewheeling fusion of the 1960s boogaloo movement, these tacos bring together soulful Latin flavors and sun-kissed California vibes. The fish is boldly seasoned and seared for deep flavor, while a zippy charred pineapple salsa and creamy avocado slaw echo the era’s emphasis on natural, fresh ingredients and vibrant communal feasts. The result is a hand-held celebration of boundary-breaking food and togetherness, perfect for a groovy summer dinner or a radical potluck. Let the rhythms of sweet, spicy, tangy, and creamy keep you dancing through every bite!

Ingredients

Instructions

Pat fish fillets dry. In a small bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, 1/2 tsp salt, and half the lime zest. Rub mixture all over fish and set aside for 10 minutes.
Heat grill pan or cast iron skillet over medium-high. Char pineapple rings for 2-3 min per side until caramelized. Cool slightly, then dice.
Combine charred pineapple, jalapeño, cilantro, red onion, a generous pinch of salt, half the lime juice, and remaining zest in a bowl. Taste and adjust acid or salt as needed.
In another bowl, mash avocado with Greek yogurt, apple cider vinegar, remaining lime juice, and salt and pepper to taste. Toss with sliced cabbage to make slaw.
Grill or pan-sear fish for 2-3 min per side until just opaque and flaky. Transfer to a plate and break into large pieces.
Warm corn tortillas on a dry skillet or directly over a gas flame for a few seconds per side.
To assemble: spread a generous spoonful of avocado slaw on each tortilla, top with chunks of fish, then spoon over charred pineapple salsa. Serve immediately, garnished with extra cilantro if desired.