We eat a lot of fish tacos at our house. Probably once a week, I get some local rockfish, put a dry rub on it, and cook it for tacos. The variables in our tacos are the slaw (I make a big batch every three weeks or so) and the salsa, which I generally make to order. Tangy tart pineapple salsa is just wonderful on fish tacos and it could not be simpler to make.
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| Tangy, Salty, Fresh, Spicy Pineapple Salsa |
This is a classic salsa in my book, containing nothing but a fruit, an onion, cilantro, spice, lime juice, and salt. Click here for a tutorial on dicing pineapple.
1 pineapple, diced
1 serrano chile, finely minced (deseed for less heat; I do not)
1 bunch green onions, diced
1 bunch cilantro, destemmed and chopped
juice of half of one lime (or more depending on how sweet or tart the pineapple is)
half a teaspoon of Kosher salt, or to taste
Certainly you can substitute any onion for the green onion and any spice for the serrano. It's your salsa; make it your way.
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