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dinner

Pineapple and Blackened Fish Tacos with Limey Greek Yogurt Crema

Spice up your taco night to new tropical heights with these blackened fish and pineapple tacos!

The first time I lived alone, I lived in Hong Kong for 6 months and I will admit, there were nights I ate a whole pineapple for dinner. If you know me, you know I’m obsessed with pineapple, and might find this mildly less weird. Don’t worry, I’m not suggesting you do the same. What I AM suggesting, is that you incorporate pineapple into your dinners in a more balanced, civilized way. Starting with baking it for these blackened fish tacos!

Ingredients:

(Serves 2 hungry people)

For the lime crema-

  • 1/4 cup greek yogurt (I used nonfat)
  • 1 tbs fresh lime juice (1/2 lime for me)
  • 1-2 cloves garlic
  • Sprinkle of salt

For the fish & pineapple-

  • 1/4 pineapple, cut in triangles
  • 1 lbs tilapia (or halibut), cubed
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper 
  • 1 tsp oil

Suggested taco fixings-

  • 1 Avocado, cut in strips
  • Tortillas (pick how many you want!)
  • 1 can of black beans
  • Cabbage slaw (I do @Traderjoes organic shredded green and red cabbage)
  • Optional- 1/4 fresh jalapeño, chopped 

Directions:

  1. Preheat oven to 400F. 
  2. Cut pineapple into little triangles, then fish into cubes. Toss fish in a large bowl with oil and spices. Coat well. 
  3. Lightly oil (I use canola spray spray) a parchment lined baking pan. Put pineapple on one half and fish on the other. 
  4. Bake for 10-12 minutes, then broil on high for 2. Sprinkle with salt once you remove. While it’s baking, combine all crema ingredients in a bowl and stir.
  5. Serve on tortillas, with your preferred taco fixings and crema. Enjoy!

Notes:

I actually make a habit of always heating up my tortillas on the stove. Yes, it’s an extra step, but I like the crisp it adds that microwaving them simply does not! I take a big pan, heat it up over high, then add the tortillas for 1-2 minutes on each side. Try it!


What am I listening to as I make this?Heat Waves” by Glass Animals

What can I learn while I make this? The origins of the word pineapple! Ever think about how pineapples actually look a lot like pinecones? Well, their original namers did too. “Pineapple” is named “piña” in Spanish due to their resemblance.


What should I do with the rest of my pineapple? I’m glad you asked! This recipe is actually a part of pineapple week:

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