Pineapple Pico Fish Tacos Recipe
Fried haddock, chipotle ranch sauce, bibb lettuce, pineapple pico de gallo, flour tortilla, lemon, scallion, tartar sauce, sweet potato fries
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Ingredients
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Fish and Toppings
Pineapple Pico de Gallo
Chipotle Ranch Sauce
Sweet Potato Fries
Method
Sweet Potato Fries
- 1
Prepare the Sweet Potato Fries
Preheat your oven to 425°F (220°C). Toss the cut sweet potatoes in olive oil, salt, and paprika. Spread them out in a single layer on a baking sheet.
- 2
Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until crispy and golden brown.
Pineapple Pico de Gallo
- 3
Make the Pineapple Pico de Gallo
In a medium bowl, combine the diced pineapple, tomato, red onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside to let the flavors meld.
Chipotle Ranch Sauce
- 4
Prepare the Chipotle Ranch Sauce
In a small bowl, mix the ranch dressing with the minced chipotle peppers. Stir until well combined and set aside.
Fried Haddock
- 5
Fry the Haddock
Heat oil in a frying pan over medium-high heat. Season the haddock fillets with salt and pepper.
- 6
Fry the haddock for about 3-4 minutes on each side or until golden brown and cooked through. Remove from heat and let drain on paper towels.
Assemble Tacos
- 7
Assemble the Fish Tacos
Warm the flour tortillas in a dry skillet or microwave until pliable.
- 8
Place a piece of fried haddock on each tortilla, add a few leaves of bibb lettuce, a generous spoonful of pineapple pico de gallo, and drizzle with chipotle ranch sauce.
- 9
Garnish with sliced scallions and a squeeze of fresh lemon juice.
