Go Back
+ servings
Print

Hawaiian Monchong Fish Tacos

Fish tacos are always an easy option for dinner, so try these Hawaiian versions.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 144kcal
Author foodnessgracious

Ingredients

For the salsa

  • 1 cup fresh pineapple chopped into chunks
  • 1 large tomato seeds taken out and finely diced
  • 1 jalapeno chili chopped
  • 1/4 cup red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • Salt and pepper

For the tacos

  • 8 ounce of monchong or any firm white fish
  • Seasoning of your choice
  • 2 tablespoons canola oil
  • 3/4 cup Cotija cheese crumbled
  • Flour or corn tortillas small
  • Cilantro for garnishing

Instructions

  • Prepare the salsa as directed. Add them to a bowl and mix well. Set aside
  • Heat a saute pan over a high heat and add the canola.
  • Season both sides of the fish and place it gently into the hot oil.
  • let it cook untouched for 5 minutes before flipping it and cooking for another 5 minutes.
  • Once the fish is cooked let it cool for a few minutes. Using your fingers break it into large chunks.
  • Place some fish on to a tortilla and top with some of the pineapple salsa.
  • Garnish with some Cotija cheese and fresh cilantro.

Nutrition

Calories: 144kcal