Tropical Fish Tacos with Grilled Pineapple Salsa

My Tropical Fish Tacos with Grilled Pineapple Salsa are fast, fresh, and nutritious- perfect to kick off grilling season!

 

Thank you to CGA Caribbean for sponsoring this post. As always, all opinions expressed are 100% my own.

Memorial Day weekend is right around the corner and that means one thing to me- it’s the beginning of grilling season! As the unofficial start of summer, this holiday weekend is usually when we dust off the barbecue and get ready for warmer days ahead. And although I throw everything on the grill, from fruit to pizza, 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!

 

 

To bring this dish to life, I used Constance Estate Infused Coconut Oils. These high quality oils are expeller pressed and come in three great flavors: Lemon, Garlic, and Chilli. They add rich flavor and aroma to foods and are excellent not only for grilling but also for sauces, dressings, marinades, sautés, curries, pasta dishes, and more.

 

 

The oils contain no preservatives and no cholesterol and are rich in antioxidants. They’re also vegan so they make a nice alternative to butter. I was impressed by their flavor and versatility. I love that you can cook with them or use them as finishing oils to add a final pop of flavor to your dishes. The Chilli Infused Coconut Oil added just the right amount of heat (as well as color) to my cod.

 

 

In addition to the chili oil, I also tossed the fish with a mixture of dried spices including thyme and paprika. I love using spice rubs because they’re a great way to add a ton of flavor to your food without adding calories. After a few minutes on the grill, the fish was done. How good does that look?

 

 

To top the spiced fish, I made a delicious grilled pineapple salsa. The sweet fruit is the perfect counterpart to the smoky, spiced cod. I brushed fresh pineapple with some of the Lemon Infused Coconut Oil and then tossed it on the grill. Grilling the pineapple caramelizes its natural sugars and the oil adds lemony brightness.

 

 

Then I chopped up the grilled pineapple and mixed it together with red onion, jalapeño pepper, and cilantro. It’s an explosion of colors and flavors! Plus, it looks awesome served in a pineapple boat!

 

 

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 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. Don’t forget to serve the tacos with the infused oils on the side too. A final drizzle of the chilli, lemon, or garlic oil adds a whole other dimension of flavor.

These Tropical Fish Tacos with Grilled Pineapple Salsa are fast, fresh, and nutritious- perfect to kick off grilling season!Click To Tweet

 

Taco perfection. I’m officially ready for summer. Are you?

You can purchase Constance Estate Infused Coconut Oils on Amazon HERE.

 

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