Pineapple Salsa Fish Taco Bowls
Thank You Cavit Wines for sponsoring this post. All thoughts and opinions are my own. This post is intended for readers who are 21 or older.
A quick, easy, delicious dinner in less than 20 minutes… yes, please! These Pineapple Salsa Fish Taco Bowls do not disappoint! Paired with your favorite rice and greens and topped with a fresh pineapple tomato salsa, and avocado cream sauce. This is a flavorful meal you’ll be making all summer long.
These bowls feature orange roughy, an easy pineapple tomato salsa and a creamy avocado sauce. All of the ingredients made for such a yummy combo, but this is one of those recipes that is highly versatile. Trade out the orange roughy for any flaky white fish and, in the salsa, feel free to sub mango for the pineapple. Or you could try my Easy Strawberry Avocado Salsa (so good!). Any way you toss it, just be sure not to forget the Cavit Pinot Grigio!
This is a recipe that pairs so well with a light white wine and Cavit Pinot Grigio could not be more perfect. I’m head-over-heels for this whole meal and I know you will be too.
Celebrate National Pinot Grigio with Cavit and enjoy it all summer long! It’s such an amazing and refreshing wine to enjoy during the warmer months of the year.
I hope you all LOVE this gorgeous fish taco bowl! It’s:
Mouthwatering
Bright
Full flavored
Insanely nutritious
Quick + Easy
& Delicious
If you guys love this recipe, and get a chance to make it yourselves, please let us know. Take a picture and tag it #kimscravings on Instagram so we can see it. I always love to see what you guys come up with!
Pineapple Salsa Fish Taco Bowls
Ingredients
FISH
- 1 pound white fish, (I used orange roughy)
- 1 tablespoon taco seasoning
- 1/2 lime juiced
- 1 tablespoon extra virgin olive oil
- 1-2 cups cooked rice, (I used a Seeds of Change rice/quinoa packet)
- 3-4 cups red cabbage/kale mix
PINEAPPLE SALSA
- 1 cup diced pineapple
- 1 cup diced tomato
- 1/4 cup diced red onion
- 1/2 lime juiced
- 1 small jalapeno seeded and diced
- 2 tablespoons chopped cilantro
AVOCADO CREAM SAUCE
- 1/2 avocado
- 1/2 lime juiced
- 1/4 cup chopped cilantro
- 2 tablespoons mayo or plain greek yogurt
- Salt and pepper to taste
- 2 tablespoons water + more, , as needed
Instructions
FISH
- Juice 1/2 lime over fish and sprinkle with taco seasoning on both sides. Allow fish to marinate for a few minutes. Add oil to a large skillet and heat over medium-high. Cook fish until browned and cooked through, 2-3 minutes on each side.
PINEAPPLE SALSA
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
AVOCADO CREAM SAUCE
- Combine ingredients in blender or food processor until smooth. Season with salt and pepper to taste. Add more water as needed for a smooth consistency.
TACO BOWLS
- Assemble fish taco bowls by dividing the cabbage/kale mix and rice between 4 bowls and top with fish, pineapple salsa and avocado cream sauce. Enjoy!
Notes
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LOOKING FOR MORE TACO RECIPES? ENJOY MY FAVORITES!
Super Simple Shrimp Tacos with Pineapple Salsa
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Something to think about….
How are you celebrating Pino Grigio Day? Have you ever tried your fish taco bowl-style?
These look soooo insanely good!!!
I love pineapples in everything and this looks especially delicious. And that avocado cream sauce – yum!!
I love fish tacos! This looks like such a delicious adaptation!
This is incredible. I could seriously eat this for breakfast, lunch, and dinner. Such a cool recipe.
Oh these looks all so yummy! Sadly I’m allergic to pineapples & shrimp but man this just looks so good and fresh and perfect for Summer!