The fusion of fresh pineapple and smoky chile morita in these Tacos de Pescado creates a delightful contrast of flavors that elevates this traditional dish to a whole new level. The sweetness of the pineapple balances the deep, smoky spice of the morita chile, while the tender, seasoned fish provides a light and flaky base.
Ingredients:
For the fish:
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper, to taste
- Juice of 1 lime
- 2 tbsp olive oil
For the salsa:
- 1 cup fresh pineapple, diced
- 1-2 morita chiles, soaked and finely chopped (adjust based on heat preference)
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For serving:
- Corn tortillas
- Shredded cabbage or lettuce
- Lime wedges
- Crema or sour cream
Instructions:
- Prepare the fish:
- Rub the fish fillets with lime juice, olive oil, paprika, garlic powder, cumin, salt, and pepper. Let it marinate for 15-20 minutes.
- Cook the fish:
- In a large pan over medium heat, cook the fish for about 3-4 minutes per side, until it’s golden and flaky. Remove from heat and break it into bite-sized pieces.
- Make the salsa:
- Combine the diced pineapple, soaked and chopped morita chiles, red onion, cilantro, and lime juice in a bowl. Season with salt and stir well.
- Assemble the tacos:
- Warm the corn tortillas, and place a few pieces of fish in each one. Top with shredded cabbage, pineapple-morita salsa, and a drizzle of crema or sour cream. Serve with lime wedges on the side.
