Recipe: Fish Tacos with Pineapple Salsa And Cashew Cream


Food can transport us, and through this “Taste of Travel” series with Stella, I explored flavors that take me right back to the beaches of Hawaii and some of my best memories there with family and with my husband Ahmed.


With this recipe, I invite you to take that trip with us, to enjoy these delicious fish tacos made easily at home in a skillet, with fresh pineapple salsa and plenty of lime juice add a bit of acidity and brightness, paired perfectly with Stella Artois.


This post is part of a paid partnership with Stella Artois, which I love pairing with a bright, fresh fish dish like this. Must be 21+ to enjoy Stella Artois and please enjoy responsibly.

See where you can find Stella near you at stellaartois.com/delivery

Fish Tacos With Pineapple Salsa, Avocado, and Cashew Cream

Makes six generous tacos



Ingredients:


Pineapple Salsa

1 cup fresh pineapple, diced

1/2 cup fresh tomato, diced

1/4 cup red onion, minced

1/4 cup cilantro, roughly chopped

Juice from 2 limes

1/4 tsp salt

1/2 jalapeño, seeds removed and diced (use a whole jalapeno if you prefer your salsa to have more kick)


Avocado Topping

1-2 medium avocados

Juice of two limes


Cashew Cream

3/4 cup raw cashews, soaked in warm water (see step one of instructions)

Juice of one lime

1/2 teaspoon chili powder

1/2 teaspoon paprika

1 tablespoon avocado

1/4 teaspoon salt

1 tsp honey

1/4 cup water


Fish Tacos

1 pound cod, haddock, or other white fish filets, boneless and skinless

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon pepper

2 tablespoons avocado oil or other cooking oil

Six tortillas (12 if you’re using corn tortillas and want to double up to prevent tearing)



Tips & Tricks

While you can use canned pineapple for this recipe, fresh pineapple is absolutely the best. For tips on how to break down a fresh pineapple check out this guide from Sense and Edibility.


The fish you’ll be using in this recipe can break easily and may stick to the pan depending on what pan you’re using. To prevent it from disintegrating into pieces or sticking too much while cooking, try not to disturb it once you put it in the pan, other than to flip it. In addition, using a fish spatula, a very thin metal spatula, can help you be able to flip the fish without breaking it or having it stick too much. If it does stick, don’t sweat it! Those crispy bits from the bottom of the pan are some of the tastiest bites.



Instructions


1. Soak 3/4 cup raw cashews in a bowl in warm water to cover them. This will soften them while you prep other ingredients so that when you’re ready to make the cashew cream they’re ready to go.


2. Prepare the pineapple salsa ingredients and mix together in a medium-sized bowl: 1 cup of diced pineapple, 1/2 cup diced fresh tomato, 1/4 cup minced red onion, 1/4 cup chopped cilantro, the juice from 2 limes, 1/4 tsp salt, and 1/2 jalapeño (seeds removed and diced). Set aside.

Anela prepares tortillas to go in the oven in foil

3. Make the avocado topping: In a small bowl scoop out two medium avocados and toss or mash with the juice from two limes. This will keep them from browning and also will help add a nice pop of acidity to the flavors once the tacos are fully assembled. Set aside.


4. Make the cashew cream: In a blender add the 3/4 cup cashews (soaking water drained off) juice of one lime, 1/2 tsp chili powder, 1/2 tsp paprika, 1 tbsp avocado oil, 1/4 tsp salt, 1 tsp honey, and 1/4 cup water. Blend until smooth, scraping down the sides to ensure an even texture. Place into a small bowl to serve.


5. Warm the tortillas: Wrap the tortillas in foil and place them in the oven on the rack. Turn on the oven and preheat to 425 F. By the time the oven is preheated and the fish preparation is done (see next step), the tortillas will be ready.


6. Prepare the fish: Heat 2 tbsp of avocado or other cooking oil in a cast iron or heavy bottom pan over medium heat. In a small bowl mix together 1 tsp each of paprika, garlic powder, salt, and cumin. To that add 1/2 tsp pepper and mix well. Coat both sides of the fish filet with this seasoning blend. Sear the fish filet in the preheated pan for about 3 minutes on each side. The fish is done when it’s lightly brown on the outside, flakes easily with a fork, and is no longer translucent.


7. Assemble the tacos: Pull the tortillas out of the oven and assemble your tacos to your liking with pineapple salsa, avocado topping, and cashew cream. Feel free to add more cilantro or a squeeze of fresh lime.


Serve immediately and enjoy!

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