Description
These Mauritian Pineapple & Chili Salsa Fish Tacos combine fresh, tropical pineapple and spicy jalapeño salsa with perfectly seasoned, pan-seared white fish fillets. Served on warm corn tortillas with a hint of lime juice and honey in the salsa, this 25-minute recipe creates a delightful balance of sweet, spicy, and savory flavors that make for an easy yet impressive meal.
Ingredients
Scale
Salsa
- 2 cups fresh pineapple, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
Fish
- 1 pound white fish fillets (such as tilapia or cod)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
Others
- 8 small corn tortillas
- Lime wedges, for serving
Instructions
- Prepare the salsa: In a medium bowl, combine the diced pineapple, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, honey, salt, and pepper. Mix everything well and set aside for about 15 minutes to allow the flavors to meld together.
- Season the fish: While the salsa is resting, pat dry the white fish fillets and season them evenly with cumin, paprika, salt, and pepper to build a flavorful crust.
- Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish fillets and cook for 3 to 4 minutes on each side, until the fish is opaque, cooked through, and flakes easily with a fork.
- Warm the tortillas: While the fish cooks, gently warm the corn tortillas in a separate skillet over low heat or microwave them until they become soft and pliable.
- Assemble the tacos: Place a cooked fish fillet piece onto each warm tortilla, spoon generous amounts of the pineapple and chili salsa over the fish, and garnish with additional fresh cilantro if desired. Serve immediately with lime wedges on the side for squeezing.
Notes
- For extra heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the salsa.
- Firm white fish like cod, tilapia, or mahi-mahi work best for these tacos.
- You can prepare the pineapple salsa a few hours ahead to enhance the flavors further.
- For gluten-free tacos, ensure tortillas are 100% corn and check labels for cross-contamination.
- Leftover salsa can be used as a bright topping for grilled chicken or shrimp.
