dinner · dairy-free
Pineapple and guajillo fish tacos
Chile-rubbed cod and pineapple broiled together, then tucked into warm corn tortillas with red onion and lime.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Turn on the broiler and set a rack about 6 inches from the heat. Cut the pineapple into thin slabs and dice the red onion finely.
-
2
Pat the cod dry and cut it into large chunks. Toss with the oil, guajillo powder, cumin and salt.
-
3
Put the fish and pineapple on separate areas of a rimmed metal baking sheet.
-
4
Broil for 6–9 minutes, turning the pineapple once, until the fish reaches 63°C (145°F) and the pineapple has browned edges. Take either one out early if it finishes first.
-
5
Warm the tortillas in a dry skillet. Chop the pineapple, break the fish into large flakes and divide both among the tortillas. Add the onion and serve with lime wedges.
