My Tropical Fish Tacos with Grilled Pineapple Salsa are fast, fresh, and nutritious- perfect for grilling season!
Are you firing up the grill this weekend? I definitely am! I throw everything on the grill, from fruit to pizza. But one of my favorite things to grill is fish. Not only is fish packed with nutrients like lean protein, omega-3 fatty acids, vitamins and minerals, it’s also super fast to cook! Plus, when you cook it outside on the grill, you don’t have to worry about any fishy odor lingering in your kitchen.
My Tropical Fish Tacos with Grilled Pineapple Salsa are fast, fresh, and nutritious. Pieces of sliced, grilled cod are tucked into warm corn tortillas and topped with a refreshing, sweet pineapple salsa. And the best part is that all of that deliciousness comes together in a flash!
How to make Tropical Fish Tacos
You can use any firm white fish in these tacos like cod, halibut or grouper (I’m using cod in these photos). I toss the fish with a mixture of dried spices including thyme, paprika and cayenne pepper. I love using spice rubs because they’re a great way to add a ton of flavor to your food without adding calories. The fish only needs a couple of minutes on each side on the grill- it’s so quick. How good does that look?
How to Make Grilled Pineapple Salsa
To top the spiced fish, I make a delicious Grilled Pineapple Salsa. The sweet fruit is the perfect counterpart to the smoky, spiced fish. First, I cut fresh pineapple into planks and brush them with oil. Then I toss them on the grill and let the magic begin! Grilling the pineapple caramelizes the natural sugars in the fruit and brings out its sweetness.
Then I chop up the grilled pineapple and mix it together with red onion, jalapeño pepper, cilantro, and lime juice. It’s an explosion of colors and flavors! For a fun presentation, you can serve the salsa in a pineapple boat. Do this by cutting a pineapple in half and hollowing out the inside with a knife. You’ll definitely impress your guests with this!
To serve the tacos, I like to mash up some avocado with a little lime juice and then spread it on warm corn tortillas. Then I place a few pieces of fish on each tortilla and top it all with a couple of spoonfuls of pineapple salsa.
I like to serve the tacos with sour cream or Greek yogurt, cilantro sprigs, and lime wedges on the side and let everyone add their desired toppings.
These Tropical Fish Tacos with Grilled Pineapple Salsa are fast, fresh, and nutritious- perfect for grilling season! Click To Tweet
Taco perfection. I’m ready to dig in. Are you?
What are your favorite foods to grill? Leave a comment below and let me know!
Tropical Fish Tacos with Grilled Pineapple Salsa
Ingredients
Salsa:
- 1 small pineapple, peeled, cored and sliced into planks or rings
- 1 tablespoon olive oil
- ½ cup chopped red onion
- ½ cup cilantro leaves, chopped
- 2 tablespoons chopped jalapeño
- 2 tablespoons lime juice
- Salt and pepper
Fish:
- 4 pieces (about 5 ounces each) cod, halibut or other firm, white fish
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Other:
- 1 avocado, peeled and pitted
- 2 teaspoons lime juice
- 8 small soft corn tortillas, warmed
- Optional toppings: cilantro leaves, lime wedges for garnish, sour cream or Greek yogurt
Instructions
- Heat a grill or grill pan over medium high heat.
- Brush the pineapple with oil and place on the grill. Cook until grill marks form, 3-4 minutes. Flip and cook another 3-4 minutes on the second side. Remove from grill. Chop the pineapple and place it in a bowl along with the red onion, cilantro, jalapeño and lime juice. Mix to combine. Season the salsa with salt and pepper to taste.
- Cut the fish into 1-inch wide strips and place them in a bowl along with the thyme, paprika, onion powder, garlic powder, cayenne pepper, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat all of the pieces of fish evenly.
- Brush the grill with oil and add the fish. Cook 3 minutes then turn the fish over and cook another 2-3 minutes until opaque. Remove the fish from the grill.
- Mash the avocado and lime juice together in a bowl.
- To assemble the tacos, spread some mashed avocado on the warmed tortilla. Top with a few pieces of fish and grilled pineapple salsa. Serve with additional toppings such as cilantro leaves, lime wedges and sour cream or Greek yogurt.
Nutrition
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Looking for some more summer grilling recipes? You may like these:
Grilled Spiced Chicken with Mango Avocado Salsa
Grilled Peaches with Greek Yogurt
Cilantro Lime Chicken Skewers with Wild Blueberry Salsa
Please let me know a substitute for the coconut oil. I do not use anything coconut
Thanks You
Eileen
You can use any type of oil that you like to cook with. I hope you try it out!
The taco holder is really cute. May we know where did you get it?
I Just love pineapple…it’s such a perfect summer fruit. So healthy!!!!!