Fish Tacos with Pineapple-Avocado Salsa

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These light, tasty tacos combine crispy cornmeal-battered fish with sweet pineapple, savory avocado, and spicy cayenne for a flavorful, casual dinner.

Tacos are fun food that kids and grownups alike enjoy. It’s amazing how much fat and calories can be stuffed into a little six-inch tortilla—sometimes a deep-fried one! But hold on. Not all tacos fit that description. Some are actually light and healthful, and still scrumptious.

Fish Tacos with a Fruity Salsa—A Tasty Combination

The fish tacos in this recipe won’t leave you feeling greasy and guilty. Tender chunks of pollack are dusted with a bit of spiced cornmeal, then quickly pan-fried in only two tablespoons of olive oil.

The fresh salsa is easy with only a few fresh ingredients, but it’s packed with both flavor and nutrition. Buy fresh pineapple if you can. Just use the leftover as a topping for chicken breasts, pork chops, or pizza, or add it at the end of your favorite stir-fry.

Ingredients

For the Salsa

  • 2 tsp minced red onion
  • 2 tsp chopped red bell pepper
  • 2-3 small cayenne peppers, stemmed and chopped (seeded, if you prefer less heat
  • 1 cup diced fresh pineapple
  • 1 avocado, chopped
  • 1 tbsp fresh lime juice
  • 2 tsp chopped cilantro
  • sea salt
  • freshly ground black pepper

For the Fish

  • 1/2 cup cornmeal
  • 1 tsp chili powder
  • 1 tsp cayenne powder
  • 1/2 tsp garlic granules
  • sea salt
  • 1 egg
  • 1 tbsp milk
  • 12 oz. skinless, boneless pollack (or other thin whitefish filets), cut into bite-sized pieces
  • 2 tbsp olive oil
  • 6-8 soft, six-inch flour tortillas

Preparation

  1. Make the salsa first to give the flavors time to combine. Mix the first seven ingredients (through cilantro) in a small bowl. Season with salt and pepper and set aside.
  2. Place the cornmeal, chili powder, cayenne powder, garlic granules, and salt in a plastic storage or freezer bag and shake well.
  3. Whisk the egg and milk in a medium bowl.
  4. Dredge the fish pieces in the egg mixture (you may need to work in batches). Let the excess drip off, then place the fish in the bag with the cornmeal-spice mix and shake well. Remove the fish to a plate, making sure all pieces are coated with a light dusting of cornmeal.
  5. Heat a large non-stick skillet over medium-high heat and add the olive oil.
  6. When the oil is hot enough to sizzle a drop of water, add the fish, spacing the pieces so that they’re not touching one another.
  7. Fry for 2-3 minutes, depending on the thickness of the fish. Turn the pieces over and fry 2 minutes longer, until the fish is tender on the inside and golden on the outside.
  8. Warm the tortillas. Divide the fish among them and top each with salsa.

For other taco ideas, try Grilled Chicken Tacos with Cherry-Chipotle Salsa or Sausage and Pepper Tacos with Bean and Onion Puree.

For other fish recipes, try Grilled Salmon with Chipotle MayoCrispy Cod SandwichesGrilled Snapper with Apricot GlazeSalmon Cakes with Horseradish-Dill Sauce, or Catfish Tostadas with Guacamole and Cayenne Salsa.

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