pineapple fish tacos

Pineapple Fish Tacos l wanderingroot.com

I really like fish tacos, which is why it is super surprising that this is my first time making them.  For some reason I think cooking fish intimidates me.  Why?  I'm not sure.  Maybe it is because the fish I ate growing up was out of a stream and cooked on the grill.  I just don't think I had enough exposure to it cooking wise, so it was kinda scary territory.  Well fear not, these are super easy to make and so tasty.  

Pineapple Fish Tacos l wanderingroot.com

These were definitely easier to make than any other tacos I have made.  The fish cooks up so much faster than chicken, which is perfect for those weeknights when you need to get a meal on the table quick or when you have a baby crying because he wants to eat too.  Quick meals are a necessity these days, but compromising flavor or nutrition are not an option.  These hit both of those notes, they are flavorful and nutritious.

Pineapple Fish Tacos l wanderingroot.com

I know that fall is right around the corner and all over the internet I see the excitement from fellow bloggers that it is quickly approaching, but I am not ready to say good bye to summer.  I feel like I have missed half of it so I am all about soaking up every last bit.  These tacos have summer written all over them.  I will probably making them this winter when I am snowed in and dreaming of Hawaii and pina coladas.  For me the pineapple is what really makes this dish sing, so don't skip it!

Pineapple Fish Tacos l wanderingroot.com

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Pineapple Fish Tacos

makes:  10 6" tacos

Ingredients:

2 6 oz. cod fillets

1 1/2 - 2 c fresh pineapple, diced

4 green onions, chopped

cinnamon

2 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 1/2 tsp coconut oil

10 6" corn tortillas 

optional toppings:

guacamole 

salsa

sour cream

cheese

lettuce

 

Directions:

1. Combine chili powder, garlic powder and onion powder in a small bowl.  Rub on both sides of cod fillets.  Set aside.

2. In a medium frying pan over medium heat add 1 tsp coconut oil.  Add pineapple and sprinkle with cinnamon, toss to coat.  Cook for about 8 minutes or until the pineapple is lightly browned.  Add green onions and cook an additional 1 minute.  Remove from pan and put in a medium bowl.

3. Add 1/2 tsp coconut oil to the same frying pan and add cod fillets.  Cook for 4-5 minutes on each side or until cooked through and fish flakes easily.

4. Remove cod fillets from frying pan and pull apart.  Add to pineapple mixture and mix well.

5. Warm corn tortillas.

6. Fill with cod fillet mixture.  Top with desired toppings.

Pineapple Fish Tacos l wanderingroot.com
Pineapple Fish Tacos l wanderingroot.com

nectarine and cherry crisp


Nectarine & Cherry Crisp l wanderingroot.com

It has been just over 4 weeks since our sweet little boy has arrived and boy has it flown by!  The first couple of weeks I pretty much stayed out of the kitchen while I was recovering.  However, lately I have really had the urge to step foot back in the kitchen to make some delicious food. I really love cooking and baking with the flavors of this season.  I especially love all the fruit available during this time of year. 

Nectarine & Cherry Crisp l wanderingroot.com
Nectarine & Cherry Crisp l wanderingroot.com

Since I finally got myself back in the kitchen to actually make something, not just heat up food I had made before the baby came or that people had dropped off, I figured a celebration was in order and dessert was the perfect way to celebrate.  What better dessert to make right now than a crisp featuring sweet and juicy nectarines and sweet red cherries.

Nectarine & Cherry Crisp l wanderingroot.com
Nectarine & Cherry Crisp l wanderingroot.com

This recipe is actually inspired by a crisp that I made a few years ago from Cooking Light.  It was a Blueberry Crisp and was absolutely amazing.  So amazing that I only made it once but still vividly remember it being really really fantastic.  The only downside to that recipe was that it contained flour.  Since making this a few years ago I have really been on a journey of trying to cut out wheat and gluten.  

Nectarine & Cherry Crisp l wanderingroot.com
Nectarine & Cherry Crisp l wanderingroot.com

So I had to get creative with making this a wheat and gluten free dish while still preserving the incredible taste that the original recipe had established.  I have to say I really think I nailed it!  Instead of using white flour I substituted in buckwheat flour which gave it a slightly nutty flavor.  I was surprised at how much I actually liked this added flavor.  I think it gave it a really delicious and unique flavor, not found in most crisp recipes.  I hope you enjoy this as much as I did.  I am already thinking I need to make this again. :) 

Nectarine & Cherry Crisp l wanderingroot.com

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adapted from:  Cooking Light, Blueberry Crisp

Nectarine and Cherry Crisp

serves:  2-3

Ingredients:

1 1/2 medium nectarines, peeled and chopped

1 c pitted sweet red cherries, cut in 1/2

2 tsp cornstarch

1/8 c + 1 Tbsp coconut sugar {or turbinado sugar}

1/2 tsp vanilla extract

1/4 c buckwheat flour

1/8 c Gluten Free rolled oats

1 Tbsp cornmeal

1/4 tsp coarse sea salt

1/4 tsp cinnamon

2 Tbsp butter, diced

 

Directions:

1. Preheat oven to 375 degrees fahrenheit.

2. Coat a small/medium bowl {725 ml} ceramic or glass baking dish with cooking spray {I use olive oil or coconut oil}.  Sprinkle with 1 tsp cornstarch in the bottom of the dish.

3. In a medium bowl combine 1 tsp cornstarch, 1 Tbsp coconut sugar, vanilla extract, nectarines and cherries and toss until well mixed.  Add to the baking dish coated with cornstarch.

4. In a medium bowl combine 1/8 cup coconut sugar, buckwheat flour through cinnamon and mix well.  Add in butter and mix in with a pastry blender or fork until crumbly.  Evenly pour over nectarine and cherry mixture.

5. Bake for 25 minutes or until fruit mixture is bubbly and it is lightly browned on top.

 

Nectarine & Cherry Crisp l wanderingroot.com
Nectarine & Cherry Crisp l wanderingroot.com