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Fish tacos with pineapple salsa in a tray

Fish Tacos with Pineapple Salsa

These Fish Tacos with Pineapple Salsa have a deliciously crispy crumb on the outside and big chunks of white fish on the inside. A little bit spicy from the combination of different herbs used to coat the fish, a little bit tangy from the pineapple, chilli, tomato and lime, and a whole lot of summer together in a lightly grilled soft mini taco.  
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 518kcal
Author Kim



  • 500 grams/1 pound firm white fish cut into strips approx. 2cm wide
  • 1 cup Panko bread crumbs
  • 2 teaspoons Smoked paprika
  • ¼ teaspoon Hot Paprika
  • ½ teaspoon Sweet paprika
  • ¾ teaspoon onion salt
  • 1 teaspoon Garlic salt
  • ½ teaspoon Thyme
  • ½ teaspoon Oregano
  • 1 Medium egg
  • 2 tablespoons Milk
  • cup Plain flour
  • 2 – 3 tablespoons Extra Virgin Olive Oil

Pineapple Salsa

  • Cups Diced Pineapple
  • ½ Cup Capsicum/Red pepper diced
  • ¼ Cup Red onion diced
  • 2 tablespoons Corriander/Cilantro finely diced
  • 2 tablespoons Mint finely diced
  • 1 tablespoon Red or green chilli finely diced
  • ¼ cup Cucumber diced
  • Juice ½ Lime
  • Salt and Pepper


  • Corn Tortillas warm or lightly grill before serving or Lettuce Wraps for low carb
  • Shredded Cabbage/Carrots
  • ¼ cup Mayonaise full fat
  • 1 tablespoon Sirracha see note 1


Pineapple Salsa

  • Can be pre made several hours ahead. Add all ingredients to a large mixing bowl and stir to combine. Cover with a lid or plastic wrap until ready to serve. Make sure to add salt and pepper to taste.


  • Prepare 3 bowls. Add the plain flour to the first bowl. To the second bowl, add the egg and milk and whish until combined. To the third bowl add all the spices and panko breadcrumbs.
  • Making sure your fish pieces are no more than 2cm wide in strips, take one piece at a time and dip in flour, shaking off excess. Next dip in the egg wash. Finally press firmly into the crumb mixture, turning and pressing firmly a few times to coat thoroughly. Place crumbed pieces onto a clean plate. Repeat process until all the fish has been crumbed.
  • Cooking the fish: Heat a large pan with the olive oil on medium to high heat. Place the fish pieces into the pan for 3 to 4 minutes each side, or until golden brown.
  • Once cooked, remove from heat and remove fish from pan. Optional – drain on kitchen paper/paper towel.


  • In a small mixing bowl, place the mayonnaise and sirracha. Mix with a spoon until all combined.


  • Heat a griddle pan on high and place one tortilla at a time for 30 to 40 seconds each side until the char marks appear and the tortilla is warm. Repeat for remaining tortillas.


  • Grab a tortilla in one hand. Add some shredded cabbage and/or carrot. Add sauce. Add pineapple salsa. Add the fish. A little more salsa. Optional more sauce on top if you like.


  1. Add 1 tablespoon of siracha to the Mayonaise for a medium level of heat in the overall sauce. For a mild taco sauce, reduce to 1 teaspoon of siracha (same quantity of mayo).


Calories: 518kcal | Carbohydrates: 64g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Fiber: 4g | Sugar: 10g