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overhead view of two fish tacos with pineapple salsa

Fish Tacos With Pineapple Salsa

5 from 2 votes
Marley Goldin
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Fresh fish, creamy avocado, and pineapple salsa piled over coconut rice and topped with cotija cheese make these Fish Tacos with Pineapple Salsa dynamite.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 tacos

Equipment

Ingredients
  

Rice

  • 1 cup white rice
  • 1 ½ cups coconut milk
  • 1 tablespoon pineapple juice
  • 1 teaspoon coconut oil

Fish

  • 1 pound tilapia or catfish
  • 2 tablespoons taco seasoning
  • 2 tablespoons coconut oil

Taco Fixin's

  • 4 flour tortillas
  • 1 avocado
  • ½ cup black beans
  • ½ cup pineapple salsa
  • ¼ cup cotija Cheese
  • 1 tablespoon lime juice (1 tbsp usually = juice from ½ a lime)
  • 1 handful of cilantro for garnish
  • 1 tablespoon crema or sour cream

Instructions
 

Rice

  • Bring coconut milk to boil and add dry rice. Reduce to simmer, cover, and cook for 15-20 minutes until liquid is absorbed. Then add the coconut oil and pineapple juice. Mix well and set aside.

Fish

  • Thoroughly dry fish filets by pressing them in between two paper towels.
  • Rub the fish with seasoning generously on both sides.
  • Over medium heat, add coconut oil to your pan to start simmering. Carefully place your fish fillets into the hot oil. Cover and cook for five minutes before flipping.
    You will know your fish is ready to flip because it will easily come onto your spatula without sticking to the pan. Once flipped, cover again and cook for another five minutes until you achieve a nice, browned color on both sides.
  • Remove from pan and set aside for taco assembly.

Taco Assembly

  • Prep your ingredients by slicing the avocado, prepping pineapple salsa, cutting lime, warming black beans, cooking fish, and grating cotija.
  • Heat your tortillas in a dry pan or by microwaving between two damp paper towels for about 15 seconds. Add rice to your taco first, and then pile on fish, beans, avocado, and pineapple salsa. Drizzle with Crema, sprinkle on Cotija and finish with fresh lime juice. Garnish with cilantro and serve warm!

Pro Tips

  • Try these with homemade flour tortillas!
  • This recipe will probably work with most fish, but my two favorite tried-and-true successes are catfish and tilapia.
  • You can usually find Mexican Crema and Cotija cheese at the grocery store, but if you have to substitute, sour cream and Parmesan are second best!
Course Dinner
Cuisine Mexican
Keyword Fish Tacos, Healthy, Pescatarian, Summer
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.