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For tasty Pineapple Salsa Fish Tacos, gather these main ingredients: - 1 lb white fish fillets (like tilapia or cod) - 8 small corn tortillas - 1 cup fresh pineapple, finely chopped - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 1 jalapeño, seeded and minced - 1 avocado, sliced (for serving) These ingredients make each bite fresh and flavorful. The white fish provides a nice base for the dish. The pineapple adds sweetness, while the jalapeño brings heat. You will also need these spices to enhance the flavors: - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste These spices create a wonderful blend. The chili powder and cumin give depth, while garlic powder adds a savory note. To make your tacos even better, consider these optional toppings and sides: - Extra lime wedges for drizzling - Sour cream or Greek yogurt for creaminess - Shredded cabbage for crunch These extras add texture and taste. Feel free to mix and match to suit your preferences. Enjoy your cooking adventure! {{ingredient_image_1}} First, I preheat my grill or a non-stick skillet over medium heat. Then, in a bowl, I mix together one tablespoon of olive oil, one teaspoon of chili powder, one teaspoon of cumin, and half a teaspoon of garlic powder. I add salt and pepper to taste. I rub this spice mix onto the fish fillets. I like using white fish like tilapia or cod because they are mild and flaky. Next, I place the prepared fish on the grill or in the skillet. I cook the fish for about three to four minutes on each side. The fish is done when it flakes easily with a fork. Once it’s cooked through, I take it off the heat and set it aside to cool a bit. This step is key for tasty tacos. Now, I make the pineapple salsa. In a mixing bowl, I combine one cup of finely chopped fresh pineapple, half a finely chopped red onion, and a quarter cup of chopped fresh cilantro. I add the juice of one lime and one minced jalapeño. I toss everything well to mix. Letting it sit for a few minutes helps the flavors blend together. This salsa adds a bright, fresh taste to the tacos. When making fish tacos, I prefer using white fish. Fish like tilapia or cod works great. They have a mild taste and cook quickly. Look for fresh fillets with no strong smell. The fish should feel firm and look shiny. Fresh fish makes all the difference in flavor. I love preparing pineapple salsa ahead of time. This lets the flavors blend better. To make it, chop the pineapple, red onion, cilantro, and jalapeño. Mix these in a bowl with lime juice. Cover the bowl and store it in the fridge. You can make it up to a day before serving. Just remember to give it a good stir before using! Warm tortillas are key for tasty tacos. You can warm them in a dry skillet for about 30 seconds on each side. Alternatively, wrap them in a clean towel and microwave for 30 seconds. This keeps them soft and easy to fold. You can also cover them with a towel while you prepare the rest of the meal. This way, they stay warm until you’re ready to serve. Pro Tips Choose the Right Fish: Opt for firm white fish like cod or tilapia that can hold up well in tacos without breaking apart. Fresh Ingredients Matter: Use fresh pineapple and herbs for the salsa to enhance the flavor and brightness of your tacos. Heat Control: If grilling, maintain a medium heat to ensure the fish cooks evenly without burning. Customize Your Salsa: Feel free to add other ingredients like diced bell peppers or mango for additional flavor and texture variations. {{image_2}} You can use various fish for these tacos. Tilapia and cod are great choices. They cook quickly and stay tender. However, you might also try salmon or mahi-mahi. Both add a richer taste. For a fun twist, use shrimp or even grilled tofu for a veggie option. Each fish brings a unique flavor to the dish. The pineapple salsa can be adjusted to fit your taste. For mild salsa, skip the jalapeño. Just use pineapple, onion, cilantro, and lime. If you want spice, add more jalapeño or a pinch of cayenne pepper. You can also try adding diced mango for extra sweetness. The mix of sweet and spicy gives the tacos a fun kick. Corn tortillas are classic for fish tacos. They are soft and flavorful. If you want something different, try flour tortillas. They are thicker and hold more filling. You can even use lettuce wraps for a low-carb option. Each tortilla choice changes the taco experience. Enjoy experimenting to find your favorite style! To store leftover fish tacos, place them in an airtight container. Keep the fish and salsa separate from the tortillas. This helps prevent soggy tortillas. You can store them in the fridge for up to two days. If you want to enjoy them later, wrap the tortillas in plastic wrap to keep them fresh. For the best taste, store pineapple salsa in a sealed container. Keep it in the fridge for up to three days. Make sure to give it a stir before serving. If you notice any liquid at the bottom, drain it off. This keeps the salsa from getting too watery. When it's time to eat, reheat the fish gently. Use a skillet over low heat to warm the fish. This helps keep it moist and flaky. For tortillas, warm them in a dry skillet for about 30 seconds. This brings back their soft texture. Enjoy your tacos fresh and tasty! Yes, you can prepare the salsa ahead of time. This helps the flavors blend well. Store it in the fridge for up to a day. However, I recommend cooking the fish and warming the tortillas just before serving. This keeps the fish fresh and the tortillas soft. White fish works best for tacos. I love tilapia and cod for this recipe. They cook quickly and have a mild flavor. You can also try mahi-mahi or snapper if you want to mix it up. These fish types flake nicely, making them perfect for tacos. To spice things up, add more jalapeño to the salsa. You can also sprinkle extra chili powder on the fish. If you want more heat, try using a spicy salsa or hot sauce as a topping. Adjust the spice to match your taste! Yes, you can use canned pineapple if fresh isn’t available. Just make sure to drain it well. Canned pineapple may be sweeter, so taste the salsa and adjust the lime juice if needed. This way, you still get that great pineapple flavor in your tacos. You learned how to make pineapple salsa fish tacos with easy steps. We covered the main ingredients and spices, plus how to prep and cook the fish. I shared tips on choosing fish and making salsa ahead of time too. Try different fish and toppings for tasty variations. Store any leftovers properly for later enjoyment. With this guide, you can impress anyone at your next meal. Make these tacos and enjoy your cooking adventure!

Pineapple Salsa Fish Tacos

Delicious fish tacos topped with a fresh pineapple salsa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb white fish fillets (such as tilapia or cod)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • 8 small corn tortillas
  • 1 cup fresh pineapple, finely chopped
  • 1 1/2 red onion, finely chopped
  • 1 4 cup fresh cilantro, chopped
  • 1 lime juiced
  • 1 jalapeño seeded and minced
  • 1 avocado sliced (for serving)

Instructions
 

  • Prepare the Fish: Preheat your grill or a non-stick skillet over medium heat. In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub this spice mixture onto the fish fillets.
  • Cook the Fish: Place the fish on the grill or in the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Once done, remove from heat and set aside.
  • Make the Pineapple Salsa: In a mixing bowl, combine the chopped pineapple, red onion, cilantro, lime juice, and minced jalapeño. Toss well to combine and set aside to let the flavors meld.
  • Warm the Tortillas: In a dry skillet, lightly warm the corn tortillas for about 30 seconds on each side until they are pliable. You can also wrap them in a clean kitchen towel and microwave them for about 30 seconds.
  • Assemble the Tacos: Flake the cooked fish into bite-sized pieces. On each tortilla, add a portion of the fish, followed by a generous spoonful of the pineapple salsa. Top with slices of avocado.
  • Serve: Serve the tacos immediately while warm, with extra lime wedges on the side for drizzling.

Notes

Serve with extra lime wedges for drizzling.
Keyword easy recipe, fish tacos, pineapple, salsa