Fish Taco


  • 3 tablespoons fresh lime juice
  • ½ small red onion (finely chopped)
  • 1 jalapeño (thinly sliced)
  • ¼ small pineapple (cut into ¼ inch pieces)
  • 4 medium tomatillos (husks removed and halved)
  • 1¼ pound skinless white fish fillets (such as tilapia, cod or halibut)
  • ¾ cup fresh cilantro leaves
  • 8 corn tortillas


In a bowl, combine lime juice, red onion, jalapeño, pineapple, and 1/4 teaspoon each salt and pepper.

Heat grill to medium-high, then grill tomatillos until charred and beginning to soften, 2-3 minutes per side.

Season skinless white fish fillets with ¼ teaspoon each salt and pepper and grill until lightly charred and opaque throughout, 2-4 minutes per side, depending on the fish.

Cut the tomatillos into 1/2-inch pieces and fold them into the pineapple mixture along with cilantro.

Fill charred corn tortillas with the fish and top with the salsa.

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