Spicy Fish Tacos with Tequila Lime Pickled Pineapple

Servings 0 4

Ingredients

• 1/4 cup orange juice
• 1 tablespoon honey
• 1 teaspoon all-spice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt and pepper
• 1 pound white meat fish
• 6-8 warmed corn or flour tortillas
• 1-2 cups cooked rice
• 1 cup cooked black beans

Tequila Lime Pineapple

• 1/2 a pineapple thinly, sliced into half moons
• 1 jalapeño, sliced (seed if desired)
• juice of 1 lime
• 2-3 tablespoons tequila (optional)

Chermoula Sauce

• 2 cups fresh cilantro
• 1 cup fresh parsley
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced or grated
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt

Instructions

1. 1. In a 9×13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes.

   2. Heat a grill, grill pan, or skillet to high.

   3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks.

   4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.

Tequila Lime Pineapple

1. 1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.

Chermoula Sauce

1. 1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.