Fish Tacos with Pineapple Salsa

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These fish tacos with pineapple salsa are a great way to get in some healthy omega-3 fatty acids, along with fresh fruit and vegetables.

fish tacos pineapple salsa

Growing up, fish tacos were my all time favorite food. There was a place down the street that my mom took me every once in a while that served tacos with beer battered fish and salsa.

Now, I love making fish tacos at home! Instead of battering and frying my fish, I lightly coat them with flour, egg and breadcrumbs, and cook them in the air fryer or pan fry.

Plus, making salsa at home is just so much better. You can really taste the fresh, plus you can modify the ingredients based on your personal preference!

fish tacos pineapple salsa

Ingredients in Fish Tacos with Pineapple Salsa

The ingredients with the fish tacos and pineapple salsa are pretty simple. You may have to run to the store to grab a few of the ingredients though.

Fish Tacos

  • White fish: I prefer tilapia for this recipe
  • All purpose flour
  • Egg
  • Breadcrumbs or panko
  • Salt and pepper 
  • Garlic powder
  • Onion powder
  • Oregano
  • Oil of choice
  • Corn or flour tortillas

Pineapple Salsa

  • Pineapple: fresh or canned
  • Tomato
  • Jalapeno
  • Red onion
  • Cilantro
  • Lime juice
  • Salt and pepper 

I usually buy my fish frozen (it’s so much cheaper this way). I defrost it in the fridge for at least 8 hours (usually I let them defrost overnight). I’ve noticed it doesn’t significantly affect the texture. Honestly, I can’t even tell the difference! 

Can I use canned pineapple for this recipe?

Yes, you absolutely can! I try to use fresh whenever I can, but I’ve also made this recipe with canned pineapple before and it still turns out wonderfully. 

If you are going to use canned pineapple, just make sure to drain all of the liquid out of the can before adding it to the recipe. Save the leftover pineapple juice for later.

You can use the leftover pineapple juice in smoothies or make a pineapple sorbet! I sometimes like adding some cranberry juice and seltzer water for a refreshing beverage.

Another option is frozen pineapple. I personally have not tried this recipe with frozen pineapple, but if I were to, I would defrost the pineapple in the fridge overnight.

Tip: Use the leftover juice from the canned pineapple to make smoothies or sorbet!

fish tacos pineapple salsa

What are the best tortillas to use for this recipe?

I think corn or flour tortillas would work great for this recipe. I personally like to switch it up!

If I use corn tortillas, I always fry them up in some oil before serving. This makes them warm and crispy, plus they won’t break when you fold them in half for the tacos.

For flour tortillas, I usually fry them up or throw them in the microwave for 15-30 seconds just to get them warm. It really depends on how lazy I’m feeling!

There are also some great tortillas that use a mix of corn and flour. I found one of Trader Joe’s that I absolutely love.

How to make Fish Tacos with Pineapple Salsa

There are going to be two sets of steps, one showing how to make the fish and another on how to make the pineapple salsa. Let’s start with the salsa.

Pineapple Salsa

Step 1: Cut up the pineapple, tomato, jalapeno (deseeded) and red onion into small, bite sized pieces. Chop up cilantro.

Step 2: Combine in a medium sized bowl and add lime juice and seasonings.

Step 3: Stir all the ingredients until combined and store in an airtight container in the fridge until ready to serve. 

Fish Tacos

Step 1: In three separate bowls, add all purpose flour, egg and breadcrumbs with spices.

Step 2: Coat pieces of fish with flour, then egg, then breadcrumb mixture.

Step 3: Heat a skillet over medium. Add oil of choice once hot. Add pieces of fish. Cook for 4 to 5 minutes on each side, or until the internal temperature reaches 145 degrees Fahrenheit. 

Step 4: With the leftover oil, fry the tortillas until they are crispy.

Step 5: Add fish and salsa to the tortillas and enjoy!

fish tacos pineapple salsa

How should I store the leftover salsa?

Whenever you finish making the salsa, you will want to store it right away until you’re ready to eat. I recommend storing the salsa in an airtight container.

You can keep it in the fridge for up to 3 days before it will start to go back. Since it’s fresh, it won’t last as long as canned salsa or salsa in the jar.

You can use any leftover you have on other tacos or just enjoy it with some tortilla chips. It also goes great on taquitos, enchiladas and burritos.

If you tried out this recipe and liked it, please comment below and share. Also remember to tag me on Instagram and TikTok!

fish tacos pineapple salsa

Fish Tacos with Pineapple Salsa

These fish tacos with pineapple salsa are the perfect balance of sweet and savory.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Servings 4 servings

Ingredients
  

Fish Tacos

  • 1 lb white fish I use tilapia
  • 1 cup all purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 8 small tortillas

Pineapple Salsa

  • 1 cup pineapple
  • 1 cup tomato
  • 1 jalapeno deseeded
  • 1/2 red onion
  • 1/2 cup cilantro
  • 1 lime juiced
  • salt and pepper to taste

Instructions
 

Pineapple Salsa

  • Chop up the pineapple, tomato, jalapeno (deseeded) and red onion into bite sized pieces. Chop up cilantro.
  • Combine in a medium sized bowl. Add lime juice and spices.
  • Mix until combined. Store in an airtight container in fridge until ready to serve.

Fish Tacos

  • Cut fish into 4-6 inch long pieces.
  • In three separate bowls, add flour, egg and breadcrumbs with seasonings.
  • Coat fish pieces in flour, then egg, then breadcrumb mixture.
  • Heat up a skillet over medium eat. Once hot, add oil and fish pieces. Cook on each side for 4-5 minutes or until at internal temperature of 145 degrees Fahrenheit.
  • With the leftover oil, fry up tortillas until crispy.
  • Add fish and salsa to the tortillas and enjoy!
fish tacos pineapple salsa

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