These Grilled Fish Tacos with Pineapple Rhubarb Salsa are stuffed with salt and pepper-crusted fish, a piquant pineapple rhubarb salsa and they're topped with a creamy avocado dip. Something a little different for taco night!
Grilled Fish Tacos with Pineapple Rhubarb Salsa are on our menu tonight. It doesn't have to be Taco Tuesday to enjoy these. Any night is a good night for tacos!
What is it about taco nights that seems to improve everyone's mood? I love looking forward to a casual meal like fish tacos. They're fun to put together, they're a little messy, and they make a weekday meal seem like a festive occasion.
Pineapple Rhubarb Crisp has been a favourite dessert ever since I discovered that the natural sweetness of pineapple greatly reduced the need to add sugar to the recipe. Today, I decided to make that combo into something different and this sweet and spicy salsa was perfect with these grilled fish tacos.
I made these Grilled Fish Tacos with Pineapple Rhubarb Salsa recently, primarily as a kitchen experiment. They're now officially "a thing" and I'm saving this recipe to use over and over.
Ready to get started? Here's what you'll need.
fish: any firm white fish will work beautifully. Crisp salt-and-pepper-crusted halibut was a great choice for these fish tacos, but any firm white fish like cod, snapper, mahi mahi or grouper would be equally as delicious.
And if you’re not a big fish fan, shrimp is always an option! In that case, these Shrimp Tacos will make your taco night one to remember!
tortillas: I used corn tortillas to keep this recipe gluten-free, but you can use your favourite tortillas.
avocado cream: The Avocado Cream is an easy but oh-so-delicious dip that holds everything together. Simply combine Greek yogurt with avocado and flavour with a some cilantro, honey and a squeeze of lime.
salsa: This Pineapple Rhubarb Salsa is a little sweet and a little spicy. Rhubarb adds some crunch and red onion and jalapeño pepper contribute the heat that we expect from a salsa! You'll need pineapple, rhubarb, red onion, jalapeño pepper, lime and cilantro. If you don't have rhubarb, this Strawberry Mango Salsa will be a great sub!
- It's a good idea to prepare the Pineapple Rhubarb Salsa first to allow its flavours to blend. Combine all the salsa ingredients in a medium bowl, cover and refrigerate.
- Next, combine the Avocado Cream ingredients in a blender and set aside.
- Now it's time to cook the fish. Heat a grill or skillet over med-high heat. Add an oil with a high smoke point, like grape seed or avocado oil, and heat until almost smoking. Pat the fish dry. Sprinkle with salt and pepper. Add to the hot grill or skillet and sear for 2 - 3 minutes or until golden brown. Using a fish turner, flip and cook for 2 - 3 minutes on the other side, just until the fish flakes easily with a fork. The cooking time will depend on the thickness of your fillet. Do not overcook! The fish will continue to cook after you remove it from the skillet. Sprinkle lightly with dried chili flakes, if desired.
- Heat tortillas on a grill, brushing with a little oil to prevent sticking, flipping when lightly browned on one side. If you're heating them in the oven, wrap a stack of tortillas in foil and heat for 10 minutes at 350°F.
- And finally, assemble the tacos. Add greens, salsa, fish, and top with avocado cream. Serve immediately with napkins!
How to assemble tacos
- Start by adding a handful of chopped greens to the warm tortilla.
- Then add a scoop of pineapple rhubarb salsa,
- a few pieces of grilled fish,
- and a dollop or two of avocado cream!
- Serve with napkins and extra tortilla chips to use up all that salsa!
Add a rub: I used halibut in this recipe for fish tacos. It has a lot of flavour and really doesn't need extra seasoning other than salt and pepper. If you're using fish that has a mild flavour, you might want to add a rub to it before grilling. Try either my homemade Taco Seasoning Mix or this spicy Cajun Seasoning Mix.
Keep it gluten-free: use corn or cassava tortillas instead of flour tortillas.
Keep it dairy-free: substitute vegan mayonnaise for the Greek yogurt in the avocado cream
Commonly Asked Questions
Any firm white fish will be delicious in tacos. Try cod, halibut, mahi mahi, snapper, or grouper.
While rhubarb is actually a vegetable, it's often considered a fruit because it is most commonly used as one. It's a powerhouse of nutrients. Did you know it's a good source of calcium? Besides that, it is packed with other minerals, vitamins, and fiber. 100 grams of rhubarb has only 21 calories.
More rhubarb recipes
When rhubarb season rolls around, I love to experiment and find new ways to use it. I've made both this Strawberry Rhubarb Smoothie and this Skinny Strawberry Rhubarb Parfait several times already this Spring. These Creamy Strawberry Rhubarb Chia Overnight Oats make an easy make-ahead breakfast.
This Gluten-Free Strawberry Rhubarb Galette is always a big hit in our home! The mint in my garden is thriving, so Rhubarb Mint Mojito will be on the menu soon, once those warm sunny evenings finally arrive.
But in the meantime, I'll be making these fish tacos with pineapple salsa regularly. Enjoy, everyone!
If you liked this recipe, please leave a comment and a rating below. I'd love to hear how it turned out for you! Pin it and follow me on Pinterest for more tasty ideas. Subscribe to my weekly newsletter and never miss a recipe!
📖 Recipe Card
Grilled Fish Tacos with Pineapple Rhubarb Salsa
For the Fish
- 1 pound firm white fish fillets, like halibut, cod, sea bass or mahi mahi
- ½ teaspoon each sea salt and freshly ground pepper
- oil for the grill or skillet
- 1 teaspoon dried chili flakes
For the Pineapple Salsa
- 2 cups fresh pineapple, finely diced
- 1 cup fresh rhubarb, finely diced
- ¼ cup red onion, finely diced
- 1 medium jalapeño pepper, seeded and minced
- 1 medium lime, juice of
- ¼ cup cilantro, minced
For the Avocado Cream
- ½ cup plain Greek yogurt
- ¼ cup avocado, diced
- 1 tablespoon cilantro, minced
- 1 teaspoon honey
- a squeeze of lime juice
For the Tortillas
- 8 corn tortillas
- oil for the grill
- 2 cups romaine, for other crispy greens, finely sliced
- Prepare the Pineapple Rhubarb Salsa first to allow flavours to blend. Combine all ingredients in a medium bowl, cover and refrigerate.
- Combine the Avocado Cream ingredients in a blender and set aside.
- Heat a grill or skillet. Add a high heat oil, like grape seed or avocado oil, and heat until almost smoking. Pat the fish dry. Sprinkle with salt and pepper. Add to hot grill or skillet and sear for 2 - 3 minutes or until golden brown. Using a fish turner, flip and cook for 2 - 3 minutes on the other side, just until fish flakes easily with a fork. Cook time will depend on the thickness of your fillet. Do not overcook. The fish will continue to cook after you remove it from the skillet. Sprinkle lightly with dried chili flakes, if desired.
- Heat tortillas on grill, brushing with a little oil to prevent sticking. If heating them in the oven, wrap a stack in foil and heat for 10 minutes at 350°F.
- Assemble the tacos. Add greens, salsa, fish, and top with avocado cream. Serve immediately with napkins!
This post was originally published in 2017. It has been updated and improved with new information.