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Prep Time

Prep Time

5 min

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Total Time

15 min

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Calories per serving


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Ingredients (9)
  • 1 tsp. olive oil
  • 3/4 lb. white fish fillets such as cod or flounder
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 8 flour tortillas (8-inch)
  • 1 avocado, chopped
  • 1/2 cup shredded red cabbage
  • 1 cup DOLE Pineapple Chunks, drained
  • 1/2 cup (optional) prepared salsa
  1. Heat the olive oil in a nonstick skillet over medium-high. Add the fish fillet, skin-side down, and season with salt and pepper. Cook for 5 to 7 minutes, turning fish half-way through cooking time, until it flakes easily with a fork. Remove skin and divide into 8 pieces.
  2. Meanwhile, warm tacos according to package instructions. Place a piece of salmon in each taco and top with equal portions avocado, cabbage and pineapple. Serve with a tablespoon of salsa on top, if desired.