Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.
Photography Credit:Sabrina Modelle
I love tacos, but if you ask for my favorite, it’s got to be tacos made with grilled fish.
The recipe I’m sharing today is one of my favorite versions. It has a bright strawberry and pineapple salsa that truly makes it taste of summer!
I like to use sea bass for the fish in my tacos, but these are also fantastic with swordfish, halibut, or any other firm, hearty fish.
The salsa is made with pineapple and bright, juicy summer strawberries. If strawberries aren’t in season where you live, you can use blackberries, peaches, or even kiwi. (If the salsa is ends up being too tart, try adding up to 1/2 teaspoon sugar.)
Fish tacos are delicious on both corn and flour tortillas, but I almost always opt for corn because I love the taste and texture they add. I also tried these out with paleo tortillas and with lettuce wraps. Both tasted great!
I like to preheat the grill while I’m making my salsa and prepping the fish. Fish tacos are best eaten as soon as they’re made.
Grilled Fish Tacos with Strawberry Pineapple Salsa Recipe
Any leftover salsa will keep for several days and can be served with chips or mixed into salads.
For the salsa (makes 2 1/2 cups salsa):
- 1 cup finely diced strawberries
- 1 cup finely diced pineapple
- 1/2 cup finely diced red onion
- 1 clove minced garlic
- 1 cup roughly chopped cilantro, loosely packed
- 1 small red chili, diced (optional)
- 1 lime, juiced (about 1 1/2 tablespoons juice)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sugar (optional if the salsa is tart)
For the tacos:
- 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon)
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- Heavy pinch of cayenne (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- Grapeseed or other high heat oil for grill
- 12 small (4- to 6-inch) corn tortillas
- Shredded red cabbage
- Sliced radishes
- Sour Cream
- Lime wedges
1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days.
Taste and add sugar or additional seasonings to taste when ready to serve.
2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels.
In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning.
Rest the fish at room temperature while the grill heats up.
4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown.
If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
Grill until the fish is cooked through and flakes easily with an internal temperature of 145F.
Transfer the fish to a plate to rest.
6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.
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