I’ve got you covered for Taco Tuesday, in the form of Cracker-Crusted Fish Tacos with Spicy Pineapple Slaw!
First, let’s talk about this fish. I used wallet-friendly tilapia filets for these tacos. The tilapia is coated in a crushed up mixture of oyster crackers, RITZ CRACKERS (I love those), fresh parsley, Old Bay, garlic powder, and cayenne. Fry bite-sized pieces in a little bit of olive oil until they’re nice and golden brown. The cracker crumbs give the fish such a great crispy texture, but using just a bit of olive oil keeps it from feeling too greasy.
When I was thinking about what I wanted to serve with the cracker-crusted fish, I was craving something really bright and springlike. I think this slaw nails it! Doesn’t pineapple remind you of sunshine? (Just me?) The tartness of pineapple is such a great pairing with Mexican-inspired food.
The slaw combines green cabbage, pineapple, a bit of red onion, carrot, fresh mint, fresh cilantro, jalapeño, lime juice, olive oil, and salt and pepper. Let it sit and marinate for awhile so it can soak up all of its delicious flavors!