Taco Tuesday!!!! When the snappers are running it’s time to make tacos. Grilled red snapper on top of a lime-cilantro coleslaw topped with a grilled pineapple salsa!!!
Ingredients
Slaw
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Juice of 1-1/2 limes
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3 tbsp cilantro
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1/4 cup mayo
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1/2 cup sour cream
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1 bag angel hair coleslaw
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1 tbsp green onion
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Salt and pepper
Salsa
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1 pineapple 🍍
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1/4 red onion small diced
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1 pepper 🌶
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1/2 can Rotel
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1 lime juiced
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1 tbsp parsley
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1 tbsp honey
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Salt and pepper
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Fish (I used red snapper.)
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Tortillas
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Tajin or your preference of seasoning
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Cotija cheese
Directions
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Make slaw by mixing lime juice, mayo, sour cream and seasonings. Add in cilantro and green onion. Toss in coleslaw and let sit.
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Make salsa by peeling and coring pineapple. Grill until char marks are present. Small dice purple onion. Slice chili (optional - I used a Serrano.) and add in. Tear parsley into bowl. Salt and pepper. Once pineapple cools cut to a medium dice and add to bowl. Add juice of 1 lime and honey and combine well.
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Heat tortillas.
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Dry and season fish. Grill on high heat until done.
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Assemble with slaw on bottom, then fish, then salsa. Top with cheese🧀
