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National Pinot Grigio Day: Pineapple Fish Taco Bowls

Kim Lee
Ready in less than 20 minutes, these Pineapple Fish Taco Bowls are served with rice and greens and topped with a fresh pineapple tomato salsa, and avocado cream sauce.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main
Servings 4 bowls

Ingredients
  

FISH

  • 1 pound white fish I used orange roughy
  • 1 tablespoon taco seasoning
  • 1/2 lime juiced
  • 1 tablespoon extra virgin olive oil
  • 2 cups cooked rice I used a Seeds of Change rice/quinoa packet
  • 3-4 cups red cabbage/kale mix

PINEAPPLE SALSA

  • 1 cup diced pineapple
  • 1 cup diced tomato
  • 1/4 cup diced red onion
  • 1/2 lime juiced
  • 1 jalapeƱo seeded and diced
  • 2 tablespoons chopped cilantro

AVOCADO CREAM SAUCE

  • 1 avocado
  • 1 lime juiced
  • 1/3 cup chopped cilantro
  • 1/4 cup mayo or plain greek yogurt
  • Salt and pepper to taste
  • 3-4 tablespoons water + more as needed

Instructions
 

FISH

  • Juice 1/2 lime over fish and sprinkle with taco seasoning on both sides. Allow fish to marinate for a few minutes. Add oil to a large skillet and heat over medium-high. Cook fish until browned and cooked through, 2-3 minutes on each side.

PINEAPPLE SALSA

  • Combine ingredients in a bowl, cover and refrigerate until ready to serve.

AVOCADO CREAM SAUCE

  • Combine ingredients in blender or food processor until smooth. Season with salt and pepper to taste. Add more water as needed for a smooth consistency.

TACO BOWLS

  • Assemble fish taco bowls by dividing the cabbage/kale mix and rice between 4 bowls and top with fish, pineapple salsa and avocado cream sauce. Enjoy!