Grilled Fish Tacos with Mango Pineapple Salsa and Adobo Creme Fraiche

I think fish tacos are one of my top five favorite meals – and these delicious little gems are no exception.  Citrus and fish go so well together which is one reason why the sweet, fresh mango and pineapple tossed in some lime juice with a little heat from the Serrano chili pepper is the perfect combination to go with the grilled fish.  I used a dry rub on the fish that has a little kick to it and went with a mild to medium spice on the salsa because I layered on the flavor and the heat by adding adobo sauce to my creme fraiche.  I love the way there is a little bit of heat in each component of the dish.  It’s not super spicy but it’s there and it builds as you take each bite.  The creme fraiche and the salsa can be made ahead of time, which makes this dish perfect for a summer grilling party or taco Tuesday with the family.

  1. Make the salsa by combining all of the ingredients a medium bowl. Cover and refrigerating up to 2 days.
  2. Make the crème fraiche by combining the ingredients in a medium bowl and whisking together.  Cover and refrigerate up to 1 day.
  3. Rinse and pat dry the fish filets.  Evenly rub each side of the fish with the spice mixture.  Preheat a grill pan or grill over medium high and brush the grate or grill pan with the canola oil.  Add the fish and cook for 3-4 minutes on the first side, flip and cook for 1-2 minutes on the second side, depending on the thickness of each piece.  The fish should just start to flake but not fall apart.  Be careful not to overcook.  Remove and set aside.  Cut into equal sized pieces.
  4. Build the tacos by layering the shredded cabbage, then the grilled fish, then the adobo sauce and top with the salsa.  Serve with fresh limes for garnish
1 lb fresh wild caught pacific cod

6 tortillas

2 cups shredded cabbage

1 Tablespoon canola oil

Spice Rub

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon chipotle chili powder or cayenne pepper


1 cup fresh pineapple, diced

1 cup fresh mango, diced

½ medium Serrano chili, seeded and finely diced (this is for a mild salsa, add the whole chili if desired)

½ cup avocado, diced

1 teaspoon lime zest and all the juice of 1 Lime

1 tablespoon cilantro, chopped

½ teaspoon kosher salt

Adobo Crème fraiche

½ cup Crème fraiche (or sour cream if preferred)

1 small can chipotles in adobo sauce (reserve the chipotles for another use), 1 Tablespoon of the adobo sauce

*Serves 4-6
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