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If you are on the hunt for a light, fresh, nourishing, and tasty meal, then this is the one! These fish tacos are colorful, full of beneficial nutrients, delicious, and perfect for lunch or dinner.
Nutritional benefits of this recipe:
- Wild-caught cod has omega-3’s, which are anti-inflammatory. It’s also high in protein.
- The fresh pineapple salsa is rich in lots of nutrients – vitamins, minerals, antioxidants, polyphenols, and fiber.
- Cilantro helps detox heavy metals.
Ingredients for fish tacos
Wild-caught cod – or sub other wild-caught fish of choice. I just recommend to opt away from high-mercury fish like tuna. This recipe would be delicious with herring, tilapia, scallops, shrimp, salmon, etc.
Pineapple
Bell pepper
Red onion
Jalapeno
Avocado
Cilantro
Lime
Spices – Chili powder, ground cumin, granulated onion, granulated garlic, ground paprika, and salt.
Tortillas
Additional toppings of choice – such as healthy tartar sauce, cilantro, greek yogurt, a drizzle of lime or lime zest, etc.
How to make fish tacos
- For the cod: In a small bowl, stir together the avocado oil, chili powder, garlic, onion, paprika, cumin, salt, and lime zest. Smear it on both sides of the cod and place in the refrigerator.
- For the salsa: Dice up all the fruit and veggies as instructed. Stir everything together in a bowl and place in the refrigerator.
- Preheat a skillet to medium heat with avocado oil.
- Once preheated, place the cod filets in the skillet and cook for several minutes on each side. The internal temp should be 140ºF and it should flake easily with a fork.
- Remove from the skillet and place on a clean plate. Flake it into smaller pieces for the tacos.
- If desired, warm up the tortillas on a clean preheated skillet for 15-30 seconds on each side.
- Place the cod at the bottom of the tortillas and top with the salsa. Add any other toppings of choice, such as healthy tartar sauce (or greek yogurt), cilantro, or a drizzle of lime or some lime zest. Enjoy!
Modifications
- Use another wild-caught fish. I generally recommend to stay away from high-mercury fish, though (like tuna).
- Add mango to the salsa or use this Easy Mango Salsa instead if you don’t like pineapple.
- Sub parsley in place of the cilantro if desired. I would just decrease the amount a little since parsley is a bit more flavorful than cilantro (in my opinion at least, you may have a different opinion, so do what you want!)
Other recipes you’ll love
Shrimp Lettuce Wraps with Mango Salsa
Lemon Garlic Aioli Salmon Filets
Pan Fried Mahi Mahi with Turmeric Cauliflower
I hope you love these Fish Tacos with Pineapple Salsa! Please be sure to leave a comment and rating if you try this recipe. I love hearing from you!
PrintFish Tacos with Pineapple Salsa
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 3–4 servings 1x
- Category: Lunch, Dinner
- Method: Stovetop
Ingredients
Fish:
1 1/2 lbs wild-caught cod
2 Tbsp olive oil
Zest of one large lime
2 tsp chili powder
1 tsp each: granulated garlic, granulated onion, ground cumin
1/2 tsp ground paprika
3/4 tsp salt
Optional: A few sprinkles of ground coriander
Pineapple Salsa:
2 cups diced pineapple
2 small avocados, diced
1 bell pepper, diced
1 small jalapeno, finely diced (to taste)
1 lime, zested and juiced
1/3 cup diced red onion
1/3 cup chopped cilantro
1/2 tsp ground cumin
1/4 tsp salt, to taste
To serve:
Tortillas
Toppings of choice: healthy tartar sauce, cilantro, greek yogurt, lime juice, lime zest
Instructions
- For the cod: In a small bowl, stir together the avocado oil, chili powder, garlic, onion, paprika, cumin, salt, and lime zest. Smear it on both sides of the cod and place in the refrigerator.
- For the salsa: Dice up all the fruit and veggies as instructed. Stir everything together in a bowl and place in the refrigerator.
- Preheat a skillet to medium heat with avocado oil.
- Once preheated, place the cod filets in the skillet and cook for several minutes on each side. The internal temp should be 140ºF and it should flake easily with a fork.
- Remove from the skillet and place on a clean plate. Flake it into smaller pieces for the tacos.
- If desired, warm up the tortillas on a clean preheated skillet for 15-30 seconds on each side.
- Place the cod at the bottom of the tortillas and top with the salsa. Add any other toppings of choice, such as a healthy tartar sauce, sour cream, cilantro, or a drizzle of lime or some lime zest.
- Enjoy! Please leave a comment and rating!
Equipment
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