Grain Free Crispy Fish Tacos & Pineapple Pico de Gallo

There is truly nothing better than crispy fish tacos & pineapple pico de Gallo !! Especially once the weather starts warming up! This combo can be made into a burrito bowl with cauliflower rice or into a delicious fish taco with a lettuce wrap or grain free tortilla shell. I’m a big fan of all things Siete, but we’ll get into that!

Crispy Fish Tacos & Pineapple Pico Break Down!

As I mentioned, this combination is absolutely unreal! You can also make either the fish tacos or the pineapple pico de Gallo on its own too. They each are delicious solo, but even better together! Here we go..

• Choose Your Fish: This is important! For the tacos, I find that a white flakey fish, specifically cod works super well. You can choose any, but I would definitely say go with wild fish vs. farm raised (similar to buying organic vs. conventional meat, same concept!) 
• Fish Coating: Another important step! For the crispy outside of the fish, I used Siete Grain Free Tortilla Chips. I chose the Chipotle BBQ flavor, but any flavor will work. 
• Taco Shells: This is always super important! Again, I love Siete Almond Flour Shells, or you could go with La Tortilla Factory Low Carb Shells, but note that those are not gluten free and are made from whole wheat. Alternatively, you could serve this as a burrito bowl with cauliflower rice (I season with taco seasoning) or in lettuce ‘shells.’
• Pineapple Pico de Gallo: This is all made with fresh herbs and ingredients, and as I always say, organic is best! However, be sure to check out the EWG’s dirty dozen and clean fifteen to see which veggies are the most important to purchase organic vs. conventional. 

If you’re a big Mexican fan like I am, check out these vegan enchiladas and these chipotle style burrito bowls!

Fish Taco & Pineapple Pico Specifics

Crispy Fish Tacos & Pineapple Pico de Gallo

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Serves: 6 Prep Time: 20 Minutes Cooking Time: 10 Minutes

Ingredients

• CRISPY FISH:
• 6 wild cod filets
• 3 egg, whisked
• 1 bag grain free tortilla chips, pulverized (I used Siete chipotle BBQ flavor)
• 1 tbsp avocado oil
• PICO DE GALLO:
• 1/2 c pineapple, diced
• 1 red bell pepper, diced
• 1 jalapeño (seeds removed) diced
• 1/2 small red onion, diced
• 1 tomato, diced
• 1/2 lemon or 1 lime, juiced
• 1/2 avocado, diced
• 2 tbsp fresh cilantro, diced

Instructions

For the Fish:

1. Preheat a medium skillet with avocado or olive oil. 
2. Pat your fish dry with paper towels.
3. In a small bowl, whisk your egg together.
4. In a separate bowl, add in your pulverized tortilla crumbs.
5. Dip fish in egg, then dip in crumbs. Repeat for each filet.
6. Cook on a greased skillet (medium heat) for ~5 minutes each side.

For the Pico de Gallo:

1. Pre-chop all of your ingredients. 
2. Add all ingredients to a bowl and mix well. 
3. Top with extra cilantro!

Notes

Serve on a bed of cauliflower rice or in a grain free taco shell or lettuce shell. Add toppings you enjoy!