Fish Tacos with Pineapple Salsa
See my guide on how to use an Instant Pot.
These Fish Tacos with Pineapple Salsa are made with flaky, pan-seared tilapia and a zesty fresh fruit salsa. They are easy to prepare and so delicious!
I can’t resist delicious fish tacos, and this is one of my favorite easy fish taco recipes. Tender white fish is cooked until it flakes apart easily with a fork. A fresh fruit salsa is a light and healthy topping for these tasty fish tacos.
You can serve your fish tacos in white or yellow corn tortillas, or even flour tortillas if that’s what you prefer. On the side, I like to serve tortilla chips. The chips are perfect for scooping up extra pineapple salsa, or guacamole. Pinto beans, black beans and grilled vegetables are also good side dishes for fish tacos.
This 30 minute meal is one of our favorites for weeknight dinners because it comes together so quickly and easily. It’s also perfect for enjoying outdoors on a spring or summer weekend.
How to make this recipe
There are just a few simple steps to making these easy pineapple salsa fish tacos. You’ll find the full recipe with ingredient amounts in the recipe card below.
Make the Pineapple Salsa: To make the salsa, you’ll mix up the ingredients in a bowl: fresh pineapple, fresh peach, red onion, jalapeño, cilantro and lime juice. Stir everything together and season to taste with salt and pepper.
Cook the Fish: Next you’ll pan sear the fish in a skillet on the stove. I like to use tilapia, but you can use any white fish. Use a nonstick skillet and add a little olive oil to the pan or spray it with cooking spray to prevent sticking. Cook the fish for about 4 to 5 minutes on each side until it is cooked through. When the fish is done, it will flake apart easily with a fork. The internal temperature of the fish should reach 145 degrees F on an instant read thermometer.
Assemble the Tacos: Warm your tortillas and serve the fish and pineapple salsa wrapped in the warm tortillas. I like to let everyone make their own tacos, so they can make them just the way they like them. Some guacamole or avocado is also so good with these tacos!
Fish taco variations
- You can try other fruits in the salsa. Try mango, cantaloupe, honeydew melon, strawberries, blueberries, kiwi, or even avocado.
- Top fish tacos with my homemade fish taco sauce.
- I used tilapia in these fish tacos, but you can use any white fish. Halibut, cod, sole or mahi mahi are all good choices.
- Try adding some shredded green or red cabbage to the tacos for extra crunch.
Try my easy lemon butter baked tilapia recipe next! It’s a 30 minute meal, perfect for a weeknight.
Fish Tacos with Pineapple Salsa
- 1 ½ cups fresh pineapple (chopped small)
- 1 cup fresh peaches (chopped small)
- ¼ cup red onion (finely chopped)
- 1 medium jalapeno (seeded and finely chopped)
- ½ cup fresh cilantro (chopped)
- juice of one lime
- salt and pepper (to taste)
- 1 pound tilapia (or other white fish)
- cooking spray or olive oil
- 8 small corn tortillas (warmed)
- Combine the pineapple, peaches, red onion, jalapeno, cilantro and lime juice in a medium bowl. Stir gently to combine and season with salt and pepper.
- Season the fish with salt and pepper. Heat a nonstick skillet over medium heat. Spray the pan with cooking spray or lightly coat with olive oil. Add the tilapia to the pan, in batches if necessary. Cook for about 4 to 5 minutes per side, until the fish flakes easily and is cooked through. Remove to a plate and break into smaller pieces using a fork.
- To assemble the tacos, place some of the fish down the center of each warmed tortilla and top with the fruit salsa. Serve immediately.
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