CRUNCH-A-LICIOUS SPICY MAYO FISH TACOS WITH PINEAPPLE SALSA

Ingredients

The Salsa:

1 cup grape tomatoes, quartered

1 cup pineapple, chopped

1 cup purple cabbage chopped

1 small sweet onion, chopped

1 jalapeno, minced (seeds included)

¼ cup fresh cilantro, chopped

1 teaspoon cumin

½ teaspoon salt

2 tablespoons olive oil

2 tablespoons fresh lime juice (about 2 large limes)

 

The Fish:

1 ½ pounds skinless catfish filets (or other mild white fish like haddock, sea bass, etc…)

3 cups Doritos Cool Ranch tortilla chips (or your favorite tortilla chips), crushed to fine crumbs

¼ cup Hellmann’s Spicy Mayonnaise Dressing

3 tablespoons olive oil

 

The Rest:

2-3 tablespoons olive oil

8, 6-8” flour tortillas

1 avocado, peeled, pitted, and sliced

8-10 tablespoons Hellmann’s Spicy Mayonnaise Dressing

8-10 lime wedges

 

Instructions

To make the salsa, combine all of the ingredients in a small bowl and mix well.  Let sit for at least 1 hour at room temperature to let the flavors meld, tossing occasionally.

Lay the fish filets on a cutting board and place the crushed tortilla chips into a pie plate or shallow baking dish.  Liberally spread the Hellmann’s spicy mayo on the top of each filet.  Press 1 filet, mayo-side-down, into the crumbs and brush the bottom with more of the spicy mayo.  Flip to coat the bottom with crumbs, pressing to adhere and fully coat the filet all over with the tortilla crumbs.  Repeat with the remaining filets.

Heat the olive oil in a large skillet over medium high heat.  When the oil is hot, place the filets top-side-down into the oil.  Cook for 2-3 minutes on the first side until golden and toasty.  Gingerly flip (so the crumbs adhere) and cook for 3-4 minutes on the other side until the filets are cooked through and a knife inserted in the center goes in and out easily.  Time will vary depending on the thickness of your fish.

In another pan, heat about ½ teaspoon of the olive oil and, working in batches, toast the tortillas for 1-2 minutes per side until toasty and lightly browned.

To make the tacos, place a piece of the fish in the bottom of 1 toasty tortilla. Top with salsa and avocado sliced. Drizzle with lots of the Hellmann’s spicy mayo and squeeze lime juice over the top.  Delicioso!!

You May Also Like...

fullsizeoutput_1ac97

CHICKEN AND MUSSELS IN FENNEL TARRAGON CREAM SAUCE OVER STICKY RICE

E1C25948-1659-477E-A6B1-9CAFC1713A00_1_201_a

RAGIN CAJUN LEMONY HADDOCK OVER CORN, LIMA, AND BLACK BEAN SUCCOTASH

6C34497E-02D4-4326-B325-941781D91EA7_1_201_a

MUSSELS IN CHORIZO PARMESAN CREAM

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00