Fish Tacos with Pineapple, Blackberry & Toasted Hazelnut Salsa 2


Fish Tacos with Pineapple Blackberry Salsa

I can tell spring is close, even though I still see piles and piles of snow everywhere. Our 8+ feet is finally melting at last, and I can’t wait to put away my winter coat and forget what it looks like until next December.

 

Nothing reminds me more of warm weather than pineapple. Every March about this time, I go to the grocery store and hope that bringing one home will trump whatever that silly gopher said back on February 2nd. And yes, so far it seems to be working!

 

Last year I made Pineapple Lavender Syrup, but this time around, a tropical salsa sounded good. We had been planning on tacos for dinner anyway, so it was easy to switch over to fish tacos instead.

 

Tortillas are an indispensable part of good tacos. If they aren’t good, the taco isn’t good, no matter what sort of yumminess you put inside. It used to be such a pain trying to find decent soft tortillas at the store. They were too huge or too tiny, and always full of unnecessary junk.

 

I’ve been making homemade tortillas for an entire year now. I never buy them at the store anymore. We usually only eat 4 at dinner, which means the remaining 4 go into the freezer for next time. I pull them out when I start cooking the taco filling, and by the time we’re ready to eat, they are thawed and ready to be quickly warmed up on the stove.

 

Try making your own tortillas just once! You’ll probably never go back to buying them. (Especially if you’ve ever read the ingredients at the store).

 

This is probably the only taco that does not need cheese. Simple, white fish with bright, tropical sweet salsa are the perfect pairing, all by themselves. Cheese would just be an awkward third wheel, constantly butting into the conversation and ordering too many tequila shots.

 

Fish Tacos with Pineapple Blackberry & Toasted Hazelnut Salsa

Serves 2-3

1 recipe  Tortillas (or store-bought)

 

Pineapple Blackberry Salsa::

  • 1 cup pineapple, diced
  • ½ cup blackberries, diced
  • 1/3 cup onions, finely chopped
  • 1/3 cup tomatoes, diced
  • ½ cup cilantro, finely chopped
  • 1 ½ Tbsp lime juice
  • ½ avocado, diced
  • ½ tsp gray sea salt
  • ¼ tsp balsamic vinegar
  • 2 Tbsp hazelnuts, toasted and ground (about ½ cup raw)

 

Fish:

  • 3/4 lb sole (or other white fish)
  • ½ cup flour
  • 1 tsp garlic salt
  • 1 tsp cayenne
  • ½ tsp black pepper
  • 1 tsp dried lemon peel
  • 1 tsp dried orange peel
  • ¼ tsp dried garlic
  • ¼ tsp dried onion

 

salsa ingredients

 

Make tortillas first, unless you’ve opted to buy some. After they are finished, spread them out on a wire rack to cool a bit, and then stack them on a plate and cover with a cotton towel to keep them from drying out while you create the fish and salsa.

 

Optional: You can also add some roasted and chopped poblano pepper to your tacos. They are a non-spicy, mild pepper. I’d go into more detail, but Austin is the poblano expert, and I’m mostly unaware of his secret pepper-roasting methods.

 

Toast the hazelnuts in a glass baking dish at 350 degree for 20 minutes. Crush until they resemble a coarsely ground coffee.

 

Mix all the salsa ingredients together in a large bowl, and then set aside while preparing the fish.

 

add hazelnuts to salsa

 

Combine the flour and spices in a shallow dish. Lightly coat each side of sole, and then work in batches, frying them in a little olive oil over medium high heat. Cook about 4 minutes per side or until golden brown.

 

bread fish

cooked fish

 

Cut or shred the sole into bite sized taco pieces.  Warm the tortillas over low heat if you want, and then assemble your tacos.

 

fish tacos with salsa

fish tacos with salsa

fish taco

 

Fish Tacos with Pineapple, Blackberry & Toasted Hazelnut Salsa
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 2
Prep time:
Cook time:
Total time:
 
This is probably the only taco that does not need cheese. Simple, white fish with bright, tropical sweet salsa are the perfect pairing, all by themselves. Cheese would just be an awkward third wheel, constantly butting into the conversation and ordering too many tequila shots.
Ingredients
  • Tortillas
  • ----------
  • 1 cup pineapple, diced
  • ½ cup blackberries, diced
  • ⅓ cup onions, finely chopped
  • ⅓ cup tomatoes, diced
  • ½ cup cilantro, finely chopped
  • 1 ½ Tbsp lime juice
  • ½ avocado, diced
  • ½ tsp gray sea salt
  • ¼ tsp balsamic vinegar
  • 2 Tbsp hazelnuts, toasted and ground (about ½ cup raw)
  • ----------
  • ¾ lb sole
  • ½ cup flour
  • 1 tsp garlic salt
  • 1 tsp cayenne
  • ½ tsp black pepper
  • 1 tsp dried lemon peel
  • 1 tsp dried orange peel
  • ¼ tsp dried garlic
  • ¼ tsp dried onion
Instructions
  1. Make tortillas first, unless you’ve opted to buy some. After they are finished, spread them out on a wire rack to cool a bit, and then stack them on a plate and cover with a cotton towel to keep them from drying out while you create the fish and salsa.
  2. Toast the hazelnuts in a glass baking dish at 350 degree for 20 minutes. Crush until they resemble a coarsely ground coffee.
  3. Mix all the salsa ingredients together in a large bowl, and then set aside while preparing the fish.
  4. Combine the flour and spices in a shallow dish. Lightly coat each side of sole, and then work in batches, frying them in a little olive oil over medium high heat.
  5. Cook about 4 minutes per side or until golden brown.
  6. Cut or shred the sole into bite sized taco pieces.
  7. Warm the tortillas over low heat if you want, and then assemble your tacos.

 

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