I’m always looking for a way to switch up taco Tuesday around here. And here is a quick favorite these days.

While the chipotle sour cream is such a cinch to make, preparing it over the weekend can make this meal so weeknight friendly with hardly any prep at all. The combination of smokey grilled fish, sweet, lightly charred pineapple, crunchy cabbage and chipotle sour cream is seriously so dreamy you guys! 

Quick Grilled Fish + Pineapple Tacos with Chipotle Sour Cream

*note: if you aren’t up for grilling you can easily broil the fish and pineapple in the oven…just flip them halfway between cooking until desired doneness. Any white fish will do…I just love how Mahi grills. Also, start with one chipotle pepper for the sour cream and go from there…if you want more heat add another.

Ingredients

For the Fish + Pineapple

2 (approx 6 oz) Mahi Mahi Fillets

1 Tablespoon Olive Oil

1/2 Tablespoon Chili Powder

1 Teaspoon Kosher Salt

4 Fresh Pineapple Spears

For the Chipotle Sour Cream

3/4 Cup Sour Cream

1/4 Cup Heavy Cream

1-2 Chipotle Peppers in Adobo, see note

2 Tablespoons Lime Juice

1/2 Teaspoon Kosher or Sea Salt

For the Tacos

2 Cups Shredded Cabbage

Corn Tortillas

Cilantro, for garnish

Directions

For the Fish + Pineapple

Preheat grill over high heat. Drizzle fish with olive oil, sprinkle with chili powder and salt and rub the oil and seasoning all over the fish. Place the fish and pineapple on prepared grill and cook fish for 6-8 minutes per side or until just cooked through and cook pineapple until grill marks form on each side, turning occasionally. Remove from grill, flake fish with a fork and chop pineapple.

For the Chipotle Sour Cream

Place all ingredients into a blender or food processor and process until smooth and creamy.

For the Tacos

Toss cabbage with a small amount of chipotle sour cream, just enough to lightly coat. Serve fish, pineapple and cabbage on warm corn tortillas and drizzle with additional chipotle sour cream and sprinkle with cilantro. Serves 4