Fish Taco with Pineapple Salsa
A quick and vibrant fish taco topped with a fresh pineapple salsa. Crispy white fish, sweet and tangy salsa, and creamy sauce all wrapped in a warm corn tortilla.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 28g
Ingredients
- 1 lb white fish fillets
- 8 corn tortillas
- 1 cup pineapple chunks
- 1 medium tomato
- ¼ cup mayonnaise
- 1 cup shredded lettuce
Instructions
- 1
Pat the 1 lb white fish fillets dry and season both sides with salt and pepper. Heat 2 tbsp oil in a skillet over medium-high heat.
- 2
Cook the fish for 3-4 minutes per side, until golden and flakes easily with a fork. Transfer to a plate and flake into chunks.
- 3
In a bowl, mix the 1 cup pineapple chunks, 1 diced tomato, and a pinch of salt to make the salsa.
- 4
Warm the 8 corn tortillas in a dry skillet for 30 seconds per side, until soft and pliable.
- 5
Spread 1 tsp mayonnaise on each tortilla, top with fish, salsa, and 1 cup shredded lettuce. Serve immediately.
Tools you’ll need
- skillet
- mixing bowl
- knife
- cutting board
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