Grilled Fish Tacos with Pineapple Salsa
Grilled Fish Tacos with Pineapple Salsa
Ingredients
For the Pineapple Salsa
- 1 1/2 cups fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed, from 1 lime
For the Creamy Spicy Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon garlic, minced
For the Fish Tacos
- 1 1/2 pounds white fish fillets, such as cod, tilapia, or snapper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons cooking oil
- 8 flour tortillas, taco-sized
For Serving
- 4 fresh cilantro sprigs, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Pineapple Salsa: In a medium bowl, combine the diced fresh pineapple, finely chopped red onion, diced red bell pepper, diced green bell pepper, and chopped fresh cilantro. Squeeze in the fresh lime juice. Mix gently until all ingredients are well combined. Set aside.
⏱️ 7 min
- 2
Prepare the Creamy Spicy Sauce: In a small bowl, whisk together the mayonnaise, sriracha sauce, and minced garlic until smooth and well combined. The sauce should have a uniform light orange/pink color. Set aside.
⏱️ 3 min
- 3
Season the Fish: Pat the white fish fillets dry with paper towels. Place them in a shallow dish or bowl. Sprinkle generously with garlic powder, cumin, salt, and freshly ground black pepper. Gently toss and massage the fish by hand to ensure each piece is thoroughly coated with the seasoning blend.
⏱️ 3 min
- 4
Cook the Fish: Heat the cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned fish fillets to the pan. Cook for 3 to 5 minutes per side, or until the fish is golden brown, cooked through, and flakes easily with a fork. Adjust cooking time based on the thickness of your fillets. Remove from heat and set aside.
⏱️ 8 min•🌡️ 375
- 5
Warm the Tortillas: While the fish is cooking or immediately after, warm the flour tortillas. You can do this by heating them in a dry skillet over medium heat for about 15-30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in an oven at 350°F for 5-7 minutes.
⏱️ 2 min•🌡️ 350
- 6
Assemble the Tacos: Flake the cooked fish with a fork directly onto the warm tortillas, dividing it evenly among them. Top each taco with a generous spoonful of the prepared Pineapple Salsa. Drizzle liberally with the Creamy Spicy Sauce. Garnish each taco with a fresh cilantro sprig and serve immediately with lime wedges on the side for an optional extra squeeze of citrus.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Fish Tacos with Pineapple Salsa
Ingredients
For the Pineapple Salsa
- 1 1/2 cups fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed, from 1 lime
For the Creamy Spicy Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon garlic, minced
For the Fish Tacos
- 1 1/2 pounds white fish fillets, such as cod, tilapia, or snapper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons cooking oil
- 8 flour tortillas, taco-sized
For Serving
- 4 fresh cilantro sprigs, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Pineapple Salsa: In a medium bowl, combine the diced fresh pineapple, finely chopped red onion, diced red bell pepper, diced green bell pepper, and chopped fresh cilantro. Squeeze in the fresh lime juice. Mix gently until all ingredients are well combined. Set aside.
⏱️ 7 min - 2
Prepare the Creamy Spicy Sauce: In a small bowl, whisk together the mayonnaise, sriracha sauce, and minced garlic until smooth and well combined. The sauce should have a uniform light orange/pink color. Set aside.
⏱️ 3 min - 3
Season the Fish: Pat the white fish fillets dry with paper towels. Place them in a shallow dish or bowl. Sprinkle generously with garlic powder, cumin, salt, and freshly ground black pepper. Gently toss and massage the fish by hand to ensure each piece is thoroughly coated with the seasoning blend.
⏱️ 3 min - 4
Cook the Fish: Heat the cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned fish fillets to the pan. Cook for 3 to 5 minutes per side, or until the fish is golden brown, cooked through, and flakes easily with a fork. Adjust cooking time based on the thickness of your fillets. Remove from heat and set aside.
⏱️ 8 min•🌡️ 375 - 5
Warm the Tortillas: While the fish is cooking or immediately after, warm the flour tortillas. You can do this by heating them in a dry skillet over medium heat for about 15-30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in an oven at 350°F for 5-7 minutes.
⏱️ 2 min•🌡️ 350 - 6
Assemble the Tacos: Flake the cooked fish with a fork directly onto the warm tortillas, dividing it evenly among them. Top each taco with a generous spoonful of the prepared Pineapple Salsa. Drizzle liberally with the Creamy Spicy Sauce. Garnish each taco with a fresh cilantro sprig and serve immediately with lime wedges on the side for an optional extra squeeze of citrus.
⏱️ 4 min