Crispy Fish Tacos with Charred Pineapple
Battered white fish fried until golden, topped with fresh slaw, crema, and grilled pineapple—a TikTok-friendly Baja classic that tastes like a beach vacation in 15 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 32g
Ingredients
- ¾ lb white fish fillets (cod or mahi-mahi)
- ½ cup all-purpose flour
- 6 count corn tortillas
- 2 cups green cabbage, thinly sliced
- 1 cup fresh pineapple, cut into 1/2-inch spears
- ¼ cup crema or sour cream
- ½ cup salsa verde
Instructions
- 1
Pat fish dry. Season generously with salt and pepper, then dredge both sides in flour, shaking off excess.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear fish 2 minutes per side without moving. Edges should be golden-brown and crispy.
- 4
In the same skillet, char pineapple spears 1 minute per side over medium-high heat until caramelized.
- 5
Warm tortillas in the skillet 30 seconds per side, then fill each with cabbage slaw, flaked fish, and pineapple.
- 6
Drizzle with crema and salsa verde. Serve immediately with lime wedges.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- shallow bowl for dredging
- fish spatula or slotted spatula
- chef's knife
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