Aimee Fortney's Hawaiian Fish Tacos & Pineapple Salsa - 10/11/13 - WSMV Channel 4

Aimee Fortney's Hawaiian Fish Tacos & Pineapple Salsa - 10/11/13

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In honor of my visit with Rob Bironas; kicker for the Tennessee Titans; I wanted to make something that he could go back and make with his girlfriend, Rachel. Rob and Rachel visited Hawaii this past summer, so Hawaiian Fish Tacos seemed appropriate! Plus, it's always fun to get in the kitchen with the ones you love and create great meals and sweet memories!

AIMEE FORTNEY'S HAWAIIAN FISH TACOS

1 pound tilapia, cut into large chunks
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon sazón completa (complete seasoning mix)
1 teaspoon Caribbean seasoning
2 limes, juiced
2 Tablespoons olive oil
2 avocados, diced for topping
red cabbage, shredded for topping
1/3 cup chopped cilantro for topping
1/2 cup pineapple preserves, heated (heat in the microwave for 30 seconds)
1 red chili pepper, diced
corn tortillas
pineapple salsa (recipe below)

Place tilapia in a glass dish. In a small bowl, combine dry seasonings, then rub seasonings on both sides of the fish. Squeeze the lime juice over the fish then cover and refrigerate while you are preparing other dishes. (If you want to prepare this dish ahead of time, just omit the lime juice and add shortly before cooking. Otherwise, you could have ceviche!) Prepare your pineapple salsa (recipe below) and get your toppings ready. (Dice the avocados, shred the cabbage and chop the cilantro). Place the corn tortillas between damp (not soaked) paper towels and heat them in the microwave for about 20 seconds. This will keep them from being too dry and tearing apart. Add olive oil to your skillet/pan and heat to medium-high heat. Place tilapia in the skillet and cook for about 3-5 minutes per side. In a small bowl, add the diced, red chili pepper to the pineapple preserves, then heat in the microwave for 20-30 seconds to melt. To serve the Hawaiian Fish Tacos, place the melted pineapple preserves on the bottom of a tortilla and spread with a spoon. (The heat from the chili pepper is a nice balance to the sweet pineapple). Add a couple of pieces of fish, then top with the pineapple salsa, avocado, extra cilantro and cabbage. Enjoy!

AIMEE FORTNEY'S PINEAPPLE SALSA

1 to 1 1/2 cups fresh pineapple, cut into chunks
1/2 cup red onion, diced
1 chili pepper or habanero pepper, diced
1/2 cup cilantro, chopped

Mix pineapple, red onion, chili pepper (or habanero) and cilantro together. Stir gently then set aside for flavors to marry.

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