Flashback Post! I actually wrote this last Tuesday, meaning to quickly post it on Wednesday but in the pre-Thanksgiving rush things were crazy. So do me a favor and pretend you saw this last Wednesday, ok?
Plus I’ve got tons and tons of posts coming (I’m so behind!) so keep tuned in.
It’s the final countdown (duh du duh duh, duh duh du du duh!!!).
T – 24 hours and counting to Thanksgiving! Is everyone busy and crazy and planning like I am?
Last night I made my brine and set the turkey in (after it cooled first of course). I also had class so basically had to run home, make the brine, set it in the fridge to cool, and then when I got home from class threw the turkey in the pot.
A few years ago (the first time I ever brined a turkey) I bought this giant stockpot to make the brine in and when I pour the beginning gallon of water to heat it barely comes to half full. But bonus – as long as I keep the turkey to 12lb or under it fits perfectly in the stockpot for brining. I’ve used it every year since and its super convenient since I don’t have to worry about bags springing leaks or buying a cooler.
Plus I saw this awesome deal on roasting pans and racks ($8.99 for one!) and couldn’t resist picking one up. Which means my old roasting pan just got changed into my dressing pan which is perfect (my recipe makes a ridiculous amount).
My plans tonight are to cook and cook and cook and cook in order to make tomorrow a little less stressful (and to make sure we eat before 10pm). Plus fingers crossed – I’m trying a new dish that I’m hoping works out fabulously. I’ll let you know in the upcoming days.
But anyway, with all that being said I’m posting something that has absolutely nothing to do with Thanksgiving – Pineapple Fish Tacos! My only explanation is that I made them knowing how crazy this week would be and knew they were something I could easily throw together. In fact, right now I’ve got a ham and bean soup in my slow cooker because there’s no way I’m going to be able to make a meal tonight.
Why do I love these tacos? Because of the pineapple! Honestly, I’m not even sure if the fish was necessary other than to get some wonderful nutrients and bulk the taco out. We were fighting over every bite of pineapple. If you wanted more of the fish flavor to come out, I’d recommend using a stronger tasting fish (I ended up using tilapia because it was on sale and knew that my fish hating husband will eat it).
My picture only has 2 tacos (to get it all on the plate) but the actual serving size is 3 tacos. It's a huge portion so don't feel bad if you don't finish it all!
Feel free to sub in flour tortillas if you prefer, but be aware that the calories and fat will slightly increase.
- 1 1/2 tsp sugar
- 1 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- ½ lb fish (I like to use cod or mahi mahi)
- 1 tsp olive oil
- 1 1/2 cups fresh pineapple, chopped (I used the pre-cut whole pineapple in the produce section)
- 1 Tbsp chopped fresh cilantro
- 6 corn tortillas (6~ diameter), warmed per package directions
- ¼ cup thinly sliced red onion
- 1 cup thinly sliced cabbage (I had some red cabbage in the fridge)
- 1/2 avocado, mashed
- 1/2 tablespoon fat-free sour cream
- 1 tablespoon lime juice
- ½ tsp garlic powder
- ½ tsp chipotle chili powder or hot sauce, to taste (optional)
- 1/4 teaspoon salt
- To prepare the fish and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the fish, then toss with the oil. Mix the remaining spices with the pineapple. Place the fish in the fridge and allow to marinate for 15 minutes. The pineapple can marinate at room temp for 15 minutes.
- To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
- Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
- Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
- To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the crema and roll up.