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Servings 4 tacos


  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 filets tilapia (or other white fish)
  • 2 cups red cabbage, shaved thin I used a mandolin slicer for this
  • 1 cups pineapple, cubed cut into about 1/4-inch cubes
  • 4 flour tortillas
  • olive oil

Green Sauce (Aji Verde)

  • See notes section


  1. Mix all dry seasonings--paprika, cayenne, chili powder, garlic powder, salt and pepper--together. Sprinkle over the fish filets evenly.

  2. Place a small amount of olive oil in a saute pan on medium-high heat. When the oil is hot, place fish filets in the pan. Cook for 2-3 minutes on each side or until fish is cooked all the way through.

  3. Assemble taco: place one filet in each tortilla and top with cabbage, pineapple and green sauce!


  1. I like to get a little char on my tortillas. If you'd like to do the same, then just turn your stovetop broiler on and using tongs, place tortilla over the open flame for a few seconds until it starts to blacken. You might have to move it around a bit on the flame to make sure you  Flip it over and do the same on the other side.