Fish Tacos with a Pineapple Slaw #WeekdaySupper #ChooseDreams

Fish Tacos with Pineapple Slaw // Savvy Eats

This post is sponsored by American Family Insurance. Thanks for supporting the brands that make Savvy Eats possible. All opinions are my own.

Tacos are one of our go-to dinner recipes at any time of the year. On weekends, I might spend an hour or more simmering some perfectly seasoned chicken or pork to add to our tacos. But on weeknights, I’m typically looking for something much more simple and quick. Sometimes, that means using leftover chicken or beef from another dinner, some corn salsa and some veggies or guacamole. And sometimes, it means that fish tacos are on the menu. Even with marinating time, I can get a grilled fish taco dinner on the table in under 30 minutes!

For a long time, the idea of fish tacos evoked only greasy, fried filets. In other words, they weren’t exactly the healthy dish I’d want to serve my family on a regular basis. So in recent months, I’ve been playing around with using grilled fish and various vegetables in my tacos instead. Right now, my favorite non-fried fish taco (because let’s face it, fried fish is still delicious as an occasional thing) is grilled tilapia with a cabbage-carrot slaw covered in pineapple jam. The jam adds just a touch of sweetness and depth to vegetables that otherwise don’t have a ton of flavor, and the crunch of the slaw is a nice contrast to the tender, flaky fish.

Fish Tacos with a Pineapple Slaw

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 2

Fish Tacos with a Pineapple Slaw

Fish tacos are made healthy and fresh when you use grilled fish instead of fried, and add a crunchy cabbage and carrot slaw.


    For the fish:
  • 4 teaspoons lime juice
  • 4 teaspoons extra virgin olive oil
  • 2 teaspoons chili powder
  • Pinch of salt
  • 1 pound tilapia filets
  • For the slaw:
  • 4 tablespoons pineapple jam
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • For the tacos:
  • 4-6 6" flour tortillas


    Marinate the fish:
  1. Whisk the lime juice, olive oil, chili powder and salt together. Dredge the fish through the marinade, coating both sides of each filet, and allow them to rest for 15-20 minutes.
  2. Make the slaw:
  3. Meanwhile, whisk the pineapple jam with the tablespoon of olive oil and the salt. Stir in the cabbage and carrots; allow to rest at room temperature until serving time.
  4. Cook the fish:
  5. Preheat a grill pan over medium heat. Cook the tilapia for 2-3 minutes per side, or until it is cooked through, tender and flaky. Shred the fish.
  6. Assemble the tacos:
  7. Fill each tortilla with some fish and slaw. Serve immediately.


Want to see more family favorite recipes turned healthy? The Sunday Supper Movement has teamed up with American Family Insurance to bring you a whole host of healthy family recipes. Find more recipes on the “Family Favorite Recipes” Pinterest board, and follow American Family Insurance on their website, LinkedIn, YouTube, Google+, Twitter, Facebook and Pinterest.



Sunday Supper Movement

Looking for other healthy weekday dinners? Try this week’s other #WeekdaySupper recipes from some of my fellow bloggers:

Monday - Feel Good Sloppy Joes by Curious Cuisiniere
Tuesday - Crispy Fish Sticks with Roasted Potatoes by Magnolia Days
Thursday - Roasted Red Pepper Pesto Pasta by The Messy Baker
Friday - Jalapeño Popper Quinoa Bites by Alida’s Kitchen


Psst: This post was sponsored by American Family Insurance and Sunday Supper LLC. All opinions are my own.

Use It Up: Strawberry Jam Grilled Cheese

Sunday was a day of 11s, apparently. Around 11, Dan and I headed up the road to Silver Queen Farm. We parked on the road and pulled out our bikes for a ride. We had no map, no definitive route in mind and no thoughts on distance. We just felt like riding for a bit in an area that didn’t require climbing several huge hills, which is what would usually happen if we were riding out of downtown Ithaca.  We pulled back up to our car right as we hit 11 miles.

Then we packed the bikes back up, pulled out our basket and berry containers, and headed into the fields. 11 pounds of strawberries later, and we were on our way home. Since then, I’ve been working my way through those 11 pounds of strawberries, turning them into strawberry mint salad and jam and preserves. I’ve had to work quickly, because I have plans to go back to Silver Queen again this morning with some friends – I need my containers to be freed up!

Strawberry Jam Grilled Cheese // Savvy Eats

Jam grilled cheese is one of my favorite easy ways to use my preserves lately. Jam and preserves add a little sweetness and a deeper flavor to the sandwich. Here, I paired strawberry red wine jam with cheddar and sourdough, but the flavor possibilities are truly endless. Try changing up the fruit preserve, the cheese or even the type of bread. This week, I’m playing with putting the grilled cheese in my waffle iron to cook, elevating the sandwiches to a whole new experience. It adds so many crispy nooks and crannies, and helps the sandwich hold together!

If you try this, note that you will need to use a Belgian waffle maker, rather than the thinner classic waffle iron. The Belgian models are thick enough that they can really press down on the sandwich, creating the criss-cross pattern you’d expect. If you use a classic model, the iron won’t be able to close, and you won’t have those deep indentations on the bread – plus it will take forever for the cheese to melt, if it ever actually does!

Strawberry Jam & Cheddar Grilled Cheese on

Strawberry Jam Grilled Cheese

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 1

Strawberry Jam Grilled Cheese

This recipe is so simple, it doesn't need any measured-out ingredients. The sandwich works best if the cheese is thinly-sliced, so that it melts evenly. Feel free to mix up the preserve, cheese or bread to make the sandwich your own!


  • Salted butter (though unsalted will work as well)
  • Sourdough bread
  • Sharp cheddar cheese
  • Strawberry jam (I used strawberry red wine jam, but any would work)


  1. Preheat a Belgian waffle maker.
  2. Spread butter on one side of two slices of bread. Lay the bread on a plate, butter-side down.
  3. Top the bread with thinly sliced cheddar and a layer of strawberry jam. Sandwich the pieces together, and grill in a Belgian waffle maker until the edges are browned and crispy and the cheese is melted.