Grilled Fish Tacos with Pineapple Rhubarb Salsa

Fish Tacos with a bowl of pineapple rhubarb salsa

Grilled Fish Tacos with Pineapple Rhubarb Salsa

These Grilled Fish Tacos with Pineapple Rhubarb Salsa are stuffed with salt and pepper crusted fish, a piquant fruit salsa and they're topped with a creamy avocado dip.

Course Entrée/Main Dish

Cuisine Tex-Mex, West Coast

Prep Time 24

Cook Time 6

Total Time 30

Servings tacos

Calories 154kcal

Author Elaine

Ingredients

For the Fish

1 pound firm white fish fillets, like halibut, cod, sea bass or mahi mahi
½ tsp 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

Instructions

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!

Notes

Possible Variations

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.

Try a different salsa: Fish tacos are delicious with fruit salsas! You might like this Fresh Strawberry Mango Salsa, Nectarine Salsa, or Peach Salsa!

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

Nutrition