Fish Tacos with Pineapple Slaw

Tacos are a great way to add fish into your diet. Hy-Vee Dietitian Anna Schroeder has a great recipe to try your hand at grilling fish for zesty fish tacos. 

Ingredients:

• 2 cups Hy-Vee coleslaw mix
• 1 cup fresh pineapple pieces
• 3 tablespoons diced red bell pepper
• 1 green onion, sliced
• 3 tablespoons Hy-Vee plain Greek yogurt
• 3/4 teaspoon Hy-Vee salt, divided
• 2 1/4 teaspoon sriracha sauce, divided
• 2 tablespoons Hy-Vee Select olive oil
• 2 teaspoon Hy-Vee chili powder
• 2 (12 oz. each) package Hy-Vee frozen mahi-mahi fillets, thawed
• 12 (6-inch) flour or corn tortillas
• 1 small lemon, cut into 8 wedges

Directions:

1. Oil grill rack. Preheat grill for direct cooking to medium-high heat.
2. For pineapple slaw, in a medium bowl combine coleslaw mix, pineapple, red pepper, onion, yogurt, 1/4 teaspoon salt and 1/4 teaspoon sriracha; set aside.
3. In a medium bowl, combine olive oil, chili powder and remaining 1/2 teaspoon salt; dip both sides of fish fillets in oil mixture to coat. Place fish skin-side-down on grill rack. Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork. Transfer to a plate; keep warm.
4. Grill tortillas about 20 seconds per side or until warm and slightly grill-marked.
5. Break fish into bite-size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from 2 lemon wedges over fish. Divide fish and slaw among tortillas. Serve with remaining lemon wedges for squeezing over tacos.

Daily Values:


20% vitamin A
10% calcium
45% vitamin C
20% iron

Nutrition Facts per serving: