Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, mahi-mahi, or tilapia), skinless and boneless
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) cumin
  • 1/4 tsp (1.25ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (140g) fresh pineapple, diced
  • 1/2 cup (70g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 jalapeno, seeded and minced (optional)
  • Juice of 2 limes (approximately 4 tbsp or 60ml)
  • 1 tbsp (15ml) olive oil
  • Salt to taste
  • 4 cups (200g) shredded coleslaw mix (cabbage and carrots)
  • 1/4 cup (60ml) mayonnaise (or Greek yogurt for a lighter option)
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5ml) Dijon mustard
  • Salt and pepper to taste
  • 2 avocados, pitted and sliced
  • Lime wedges, for serving
  • Optional: Sriracha or hot sauce, for serving

Instructions:

  1. Combine all salsa ingredients in a bowl. Mix well and set aside to allow flavors to meld.
  2. In a separate bowl, whisk together mayonnaise (or yogurt), apple cider vinegar, and Dijon mustard. Add coleslaw mix and toss to coat. Season with salt and pepper to taste.
  3. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture all over the fish fillets.
  4. Heat olive oil in a large skillet or grill pan over medium-high heat. Cook fish for 3-5 minutes per side, or until cooked through and flakes easily with a fork. Visual cue: Fish will turn opaque and reach an internal temperature of 145°F (63°C).
  5. Flake the cooked fish into bite-sized pieces. Divide slaw among four bowls. Top with flaked fish, pineapple-lime salsa, and sliced avocado. Serve immediately with lime wedges and hot sauce (optional).