Easy Fish Tacos with Roasted Pineapple
This easy fish tacos recipe is flavorful with sweet caramelized pineapple bites and moist baked fish in foil packets. It’s the perfect quick and easy fish tacos dream!
Easy Fish Tacos Recipe
When I think about spending time at the ocean or sea, I can’t help but dream about all of the ultra-fresh fish tacos. If I see them on the menu, you can bet I’m ordering them!
The best fish tacos, in my opinion, are super simple and brightly colored with fresh goodies. They are flavorful and satisfying, yet light, begging you to have “just one more”.
This easy Fish Tacos with Roasted Pineapple recipe fits my fish tacos criteria perfectly. The fish is tender and moist, and the sweet, sunny pineapple bites truly make this meal something to dream about!
For more ocean-inspired deliciousness, check out my Grilled Margarita Shrimp (seriously one my top favorite meals EVER!), Grilled Chipotle-Orange Salmon (beautiful for entertaining!), and Grilled Caribbean Jerk Shrimp (so much fun flavor!).
This recipe comes from The 30-Minute Paleo Cookbook, the latest cookbook from my friend Stephanie Meyer.
I connected with Stephanie very soon after starting a farmgirl’s dabbles, and we’ve logged quite a few hours chatting, cooking, and eating together over the years.
Stephanie knows her way around food, and I’ve grown to trust her completely when it comes to all things delicious. So I love knowing that as I’m flagging recipes that sound good in her new cookbook, I can also be assured that they will be good.
You can find Stephanie at Fresh Tart, a blog where she has been sharing real and delicious food, always from scratch. Those same food sensibilities, along with her always-practical advice for saving time and cooking in bulk, transfer directly to her beautiful new cookbook and her passion project, Project Vibrancy Meals.
With Project Vibrancy Meals, Stephanie has been helping people transform their health by cooking real food at home. She provides detailed plans for making Paleo/AIP/Whole30 work for individuals, with a mapped-out system that includes menus, shopping lists, simple recipes, clean-up and storage instructions, plus a community of supportive and knowledgable people.
Ingredients for Fish Tacos
Just looking at the ingredients, I can’t help but feel happy. I love all the bright, fresh colors and flavors of these fish tacos!
Here’s what you’ll need to make this recipe:
- firm-fleshed white fish fillets
- lime juice
- avocado oil
- garlic
- dried oregano
- pineapple
- jalapeno
- cilantro
- tortillas
- red cabbage
- avocado
- sea salt
- chopped sweet or red onion, or pickled red onions
- hot sauce and/or creamy taco fish sauce (see recipe below)
Best Fish for Fish Tacos
Seek out mild, firm, white-fleshed fish. I mostly use cod when I make this recipe, but tilapia or halibut would also be great choices.
Outside of white fish, I also plan to give shrimp and the more flavorful salmon a try. I’m thinking these two choices will be fantastic with the roasted pineapple, especially if we’d use the grill and some extra spices.
How to Make Fish Tacos
The two things that really stick out to me in this recipe are how wonderful the roasted pineapple is and how easy it is to make the baked fish. The fish bakes in the oven in a foil packet, which keeps it super moist.
Here’s how to make fish tacos!
- Preheat oven to 400° Fahrenheit.
- Toss the pineapple with jalapeno, oil, and salt. Place on baking sheet and bake for 10 minutes, setting a timer.
- Place fish fillets on aluminum foil and season with salt.
- Stir together lime juice, oil, garlic, and oregano, and spoon over the fish. Fold the foil up over the fish and pinch to create a sealed packet; place on a second baking sheet.
- When timer goes off, stir the pineapple and then place baking sheet with fish packet in the oven. Set timer for 10 minutes more.
- Transfer roasted pineapple to a bowl and stir in cilantro.
- Break fish into bite-size pieces and sprinkle with a bit more salt.
- Serve baked fish and roasted pineapple with warmed tortillas and prepared garnishes and sauces.
So easy!!
How to Make Roasted Pineapple
If you’ve never roasted or grilled pineapple before, you’re in for a treat. Heat magically transforms the fresh pineapple, giving it a softened texture and enhanced sweetness.
To roast pineapple for this recipe, simply combine the pineapple pieces with minced jalapeno, oil, and salt. And then roast at 400° Fahrenheit for about 20 minutes, until it’s softened and caramelized. Then stir in some chopped cilantro to finish it off. That’s ALL!
More Fish Taco Toppings
This recipe pairs fish with pineapple. But other fruits go well with fish tacos, too. Try mangos, clementines, peaches, or watermelon. This Watermelon Jicama Salsa would be wonderful with fish tacos – it’s so good, I can eat it like a salad!
Instead of avocado, you could offer guacamole.
Also try chopped or thinly sliced cucumber or radish. Diced tomatoes or a fresh pico de gallo would be great. Or how about a creamy slaw?
And I always have a jar of Pickled Red Onions on hand. We eat LOTS of taco-inspired meals, and this is one of my must-have toppings.
Do you have a Fish Taco Sauce Recipe?
Why, yes, I do!
If you’ve ordered fish tacos at restaurants, you might know this as lime crema or Baja fish taco sauce. This fun condiment adds a little bit of creamy indulgence with tang and heat. And it takes just a couple minutes to make!
Ready for this easy recipe?! In a small bowl, stir together 6 tablespoons sour cream, 1/4 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon garlic powder, and 2 teaspoons Sriracha (add more if you really like heat!). Done!
I often make a double batch and then keep it in a squeeze bottle in the fridge.
(Note: I added this sauce for my family. It’s not included in Stephanie’s original fish tacos recipe.)
What to serve with Fish Tacos
For side dishes, Mexican rice, cilantro lime rice, or some black beans would be great. I also love to offer grilled corn on the cob with Mexican meals.
And in my book, fish tacos deserve cold, tart margaritas to wash them down. Give my Traditional Margaritas a try, for an easy, classic margarita on the rocks. Or for something extra fun, try my bubbly, big-batch Prosecco Margaritas!
Like this recipe? Pin it!
You might also like:
- Mexican Tuna Stuffed Avocados from A Cedar Spoon
- Baked Panko Fish Sticks with Lemon-Caper Mayonnaise from Love & Olive Oil
- Salmon Patties from Bless this Mess
Easy Fish Tacos with Roasted Pineapple
Equipment
Ingredients
for the pineapple:
- 2 c. 1/2-inch pineapple chunks
- 1 T. minced fresh jalapeno seeded – use more if you really like heat!
- 1 T. avocado oil – or olive oil
- ¼ tsp. sea salt
- ¼ c. chopped fresh cilantro
for the fish:
- 1 lb. firm-fleshed white fish fillets such as cod, tilapia, or halibut
- sea salt
- 2 T. freshly squeezed lime juice
- 2 T. avocado oil – or olive oil
- 1 large clove garlic
- 1 tsp. dried oregano
for the tacos
- 8 plantain tortillas store-bought Paleo tortillas, or your own favorite tortillas – find recipe for plantain tortillas in The 30-Minute Paleo Cookbook
- 1 c. thinly sliced red cabbage
- 1 avocado pitted, peeled, and sliced
- pickled red onions or 1/4 c. chopped sweet onion optional
- your favorite hot sauce optional
- creamy fish taco sauce optional (see recipe below)
- lime wedges to squeeze over top of tacos, if desired
Instructions
- Preheat oven to 400° F. Arrange two racks near center of oven. Line a rimmed baking sheet with parchment paper or foil for easy clean-up, if desired. Set aside.
- for the pineapple: In a medium bowl, toss together pineapple, jalapeno, oil, and salt. Spread pineapple mixture on prepared baking sheet. Roast for 10 minutes, setting a timer.
- for the fish: Meanwhile, tear off an 18" long piece of foil. Place four pieces of fish lengthwise down the center of the foil (see photo in post). Season fairly generously with sea salt. In a small bowl, stir together lime juice, oil, garlic, and oregano. Spoon this mixture over the fish fillets. Fold the long sides of foil up over the fish and crimp. Then crimp the ends of the foil, to create a sealed packet. Place packet on another rimmed baking sheet.
- When the timer goes off, give the pineapple a stir and return it to the oven. At the same time, place baking sheet with fish packet in the oven. Wrap the tortillas in foil and add them to the oven as well. (Or quickly toast the corn tortillas on a large dry skillet or griddle over medium-high heat.) Bake until pineapple is softened and caramelized and the fish is cooked through, about 10 minutes for thinner fillets or 15 minutes for thicker fillets.
- to serve: Transfer pineapple to a bowl and stir in cilantro. Break fish into bite-size pieces and sprinkle with a bit more salt as needed. Serve with warm tortillas, cabbage, and avocado. More great topping options include pickled red onions or chopped sweet onion, hot sauce, and creamy fish taco sauce. I also recommend fresh lime wedges, for squeezing over the top.
Creamy Fish Taco Sauce: In a small bowl, combine 6 T. sour cream, 1/4 c. mayonnaise, 2 T. freshly squeezed lime juice, 1 tsp. garlic powder, and 2 tsp. Sriracha or your favorite hot sauce (add more if you really like heat!). I like to make a double batch and then keep it in a squeeze bottle in the fridge.
Notes
Nutrition Information:
How many does this recipe make?
I have really come to liking fish tacos. These look amazing. And your photos are wonderful.
They’re best with flip-flops on and sand between the toes! :) Thanks, Mom. xo