These Pickled Pineapple Baja Fish Tacos are my latest love! Easy to make with homemade pickled pineapple relish, cabbage slaw with avocado cream, and Baja style fried fish all wrapped in a warm gluten free tortilla! So much flavor but also SO simple and healthy to make.
But while we are on the subject of popular food. Here are are a few more confessions. I rarely eat avocado toast or froyo. Basically sins in the food blogging world. I do, however, have a very handsome and patient husband who considers tacos a food group. He also ADORES FROYO and avocado toast. Too funny right? We switched roles. That being said, I like to nurture his needs with his favorite foods! How can I not? The man has put up with me for 10 years! And y’all, I’ve had my crazy cotter moments. Especially these past 3 months while o finished the cookbook. Crazy wife syndrome in FULL EFFECT with mercury retrograde. Whoops!
That’s a story for another day. Today we talk tacos! Not just any tacos! Tacos I actually LOVE TO EAT And almost didn’t share. Almost.
Pickled pineapple fish tacos! Fish tacos with a sweet pickled pineapple relish and Baja flare! Goodness gracious these are a delight!
Why I love them so? Pickled relish! Pineapple! Both uber good for the gut and digestion!
Come on, you knew I was going to sneak that in there somehow, right?
Yep, pickling foods helps preserves nutrients and flavor! Vitamins, such as A, D, E and K, are also kept during the pickling process For preboitc vegetables that are naturally fermented (such as garlic, onion, cabbage, and artichokes), pickling can help retain B Vitamins and good bacteria! And pineapple? What’s not to love?
Fresh Pineapple and pineapple juice contains the enzyme bromelain; an enzyme which actually helps you digest protein and absorb nutrients better. Plus it has some major anti-inflammatory properties! Yep, reducing inflammation in joints and muscles!
But here’s thing, um… we’re not gonna fully “pickle” this pineapple relish. This is the quick version! Kind of like my quick kimchi. Although you can totally pickle it longer if you want. In fact, I ended up letting the extra I had “pickle” a few more days. Ohhh so tangy and great on all things, even chicken!
Now, to make this you must add red cabbage slaw. It will help add crunch and absorb that tang! You can leave it as is or toss in a little avocado cream (crema)sauce. Both ways are delish! Both ways are super quick and easy to make.
So you see, there really are a ton of nutrients in these fish tacos! Here is “highlight reel.”
- Vitamin C – Pineapple and cabbage
- Omegas and healthy fats – Avocado and Cod or Haddock (wild caught white fish)
- Fiber – Purple cabbage and Pineapple
- Lean protein – White fish is super light yet packed with protein!
- Folate – Pineapple and Cabbage
- Potassium – Pineapple
- Vitamin k – Purple Cabbage
Superfood fish tacos if you ask me. ??Print
The nutrition per taco without the relish is below.
The pickled pineapple relish adds about 50 calories per 2 -3 tablespoons. I added that in my notes! And I totally think you need to load up on that. Mmm K?
We used Siete Almond Flour Tortillas which made them paleo friendly without effort! Funny how that happens.
You can also use lettuce wraps, Udis Gluten Free, Tortillas or Corn tortillas!
Oh and other real talk. Um, my photo software crashed and deleted half these photos when I uploaded them …. and couldn’t get them back. So you’re getting all the same pic, basically. LOL! Hey, better than nothing, right? I just had to share the recipe regardless. And proof that I now LOVE tacos, specifically fish tacos!
Have you ever made your own pickled fruit relish? It’s tasty! But then again, how can it not be?
Favorite type of taco?
Baja Tacos for the win! Mainly because I love that sauce and saying Baja is just fun. Although you should probably eat a breath mint before pronouncing the name of this dish.