What are Hawaiian fish tacos?

Hawaiian fish tacos are a fusion of Mexican and Hawaiian flavours, featuring grilled or fried white fish like mahi-mahi or ono, served in soft tortillas with tropical toppings, such as a fruity salsa, crunchy slaw and typically a creamy lime-cilantro dressing, a spicy mayo-based sauce, or a fruity and tangy Hawaiian-style sauce to enhance the flavours.

Best fish for fish tacos?

Choose a fresh, flaky, and mild-tasting white fish, such as, cod, mahi mahi or barramundi (if in Australia). Use whichever fish is more widely available to you, inexpensive, and holds up well to high heat.

Can I cook the fish in the air fryer?

Yes! Cook the fish in the air fryer at 200°C/ 400°F for about 8-10 minutes or until opaque and easily flakes.

What to serve with fish tacos?

Vegan Summertime Couscous Salad Fresh Mango Habanero Salsa Fresh Black Bean, Corn & Feta Dip Kale & Apple Slaw with Yogurt Dressing

Hawaiian Fish tacos with Pineapple Slaw

Name: Hawaiian Fish tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Hawaiian
Ingredients: 450g white fish fillets (barramundi, cod or Mahi-mahi); 3 tablespoons soy sauce; 1 teaspoon minced garlic; 1 tablespoon lime juice; 8 flour or corn tortillas, to serve; 1/2 cup plain greek yoghurt; 1 tablespoon lime juice; 1 jalapeño (remove seeds for less heat); 1 garlic; 1 cup basil leaves; 1/2 cup coriander (cilantro) leaves; 1 teaspoon salt; 2 cups fresh chopped pineapple, diced; 1 lebanese (persian) cucumber, diced; 1/2 cup coriander (cilantro), chopped; 1/3 cup brown onion, diced; 2 cups shredded cabbage

Description

These Hawaiian fish tacos are the ultimate healthy summer meal! White fish is grilled in a garlic soy sauce, served in tortillas with pineapple slaw + jalapeño yoghurt ranch sauce.

Ingredients

Scale

450g white fish fillets (barramundi, cod or Mahi-mahi)
3 tablespoons soy sauce
1 teaspoon minced garlic
1 tablespoon lime juice
8 flour or corn tortillas, to serve

Jalapeño yoghurt sauce:

1/2 cup plain greek yoghurt
1 tablespoon lime juice
1 jalapeño (remove seeds for less heat)
1 garlic
1 cup basil leaves
1/2 cup coriander (cilantro) leaves
1 teaspoon salt

Pineapple slaw:

2 cups fresh chopped pineapple, diced
1 lebanese (persian) cucumber, diced
1/2 cup coriander (cilantro), chopped
1/3 cup brown onion, diced
2 cups shredded cabbage

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Instructions

Place the fish in a bowl with the soy sauce, garlic and lime juice. Toss to coat and refrigerate overnight or for 10 minutes.
Add the yoghurt, basil, coriander (cilantro), Jalapeño, garlic, lime juice and salt to a blender or food processor and blend until smooth.
Add the cabbage, pineapple, onion, coriander (cilantro) to a large mixing bowl. Pour over 1/4 cup of the jalapeño yoghurt sauce and toss to combine.
Heat a pan over a medium heat and cook the fish (skin side down) for 4-5 minutes on each side. Flake with a fork and set aside.
Heat the tortillas over a hot pan or over a gas flame until slightly charred (if desired), add the pineapple slaw, flaked fish and drizzle over the sauce and enjoy!

Notes

Store leftover garlic soy fish, yoghurt sauce and pineapple slaw in seperate airtight containers for 3-4 days.

Keywords: fish tacos, pineapple slaw. jalapeño yogurt sauce,