Fish Tacos with Pineapple Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
447 kcal
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Course
Main Course
Fish Tacos with Pineapple Salsa
Description
This recipe combines grilled white fish such as cod or halibut seasoned with thyme, paprika, onion powder, garlic powder, cayenne, and salt to provide a mildly smoky and spicy profile. The fish is cut into strips and cooked over medium-high heat until opaque and tender.
Parallel to the fish, fresh pineapple slices are brushed with olive oil and grilled until marked and caramelized, then chopped and mixed with red onion, cilantro, jalapeño, and lime juice to make a vibrant salsa that adds sweetness and heat. Mashed avocado mixed with lime juice adds a creamy base for the tacos.
Warm corn or flour tortillas hold the layers of mashed avocado, grilled fish, and pineapple salsa. Optional additions like sour cream or Greek yogurt, extra cilantro, and lime wedges provide enhanceable elements for customization. The combination of textures and flavors makes these tacos refreshing and satisfying for casual meals.
Ingredients
Salsa:
- 1 pineapple small, peeled, cored, sliced into planks or rings
- 1 tablespoon olive oil
- ½ cup onion red, chopped
- ½ cup cilantro leaves, chopped
- 2 tablespoons jalapeño chopped
- 2 tablespoons lime juice
- salt
- black pepper
Fish:
- 4 cod pieces about 5 ounces each, or halibut or other firm white fish
- 1 teaspoon thyme dried
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Other:
- 1 avocado peeled and pitted
- 2 teaspoons lime juice
- 8 corn tortilla small, soft, or flour tortillas, warmed
- cilantro optional toppings; lime wedges for garnish; sour cream or Greek yogurt alternative dairy toppings
- lime
- sour cream
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 61mg | 20% |
| Sodium | 980mg | 41% |
| Potassium | 1144mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 75mg | 83% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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