Taco Tuesday anyone?! These crispy fish tacos with a bright, juicy pineapple salsa are a guaranteed crowd-pleaser. Make it interactive and serve everything in the middle of the table — build-your-own style! Great for family dinners or casual entertaining.
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Why You’ll Love This Recipe
- ✅ Crispy, golden fish without deep frying
- ✅ Fresh pineapple salsa adds zing and colour
- ✅ 30-minute dinner that’s fun to assemble
- ✅ Easy to make gluten-free with swap-outs
- ✅ A family favourite everyone can customise
Ingredients
For the Fish:
- 600g white fish (e.g. tarakihi, gurnard, snapper, blue cod), sliced into finger-sized strips
- 2 eggs
- 1½ cups panko breadcrumbs
- ½ cup white flour
- ½ teaspoon salt
- 2 tablespoons oil for frying
For the Pineapple Salsa:
- 2 avocados, diced
- ½ cup fresh coriander, chopped
- 1 punnet cherry tomatoes, chopped
- 1 cup pineapple, chopped (fresh or canned)
- 1 teaspoon lemon juice
- Pinch of salt
To Serve:
- ½ cucumber, julienned
- 8–12 flour tortillas (large or small – your choice)
- 1 cup sour cream
- Hot sauce, to taste
- 1 lemon, cut into wedges
Time-Saving Tips
- Crumb the fish ahead of time and keep chilled
- Use pre-chopped pineapple or salsa ingredients
Budget-Friendly Notes
- Use canned pineapple instead of fresh
- Swap panko for regular breadcrumbs
- Flour tortillas are usually more affordable than corn
Variations & Substitutes
- Use chicken strips or tofu for a protein alternative
- Make it gluten-free with GF flour and breadcrumbs
- Add shredded lettuce, red cabbage, or pickled onion for crunch
Notes
- The salsa can be made a few hours ahead – just cover and chill
- This recipe serves 4, but can easily be doubled for a group
- Let kids build their own tacos – it’s fun and gets them involved!
- These tacos are best enjoyed fresh, but any leftover components store well separately for lunch the next day
Now on to the method!
Fish Tacos with Pineapple Salsa
Taco Tuesday anyone?!? You can turn this into an interactive meal for the family and put all the components in the middle of the table for everyone to make their only tacos. Are you a sour cream in first or on last person?
Ingredients
- 600 grams white fish i.e. Tarakihi, gurnard, snapper, blue cod. Sliced into finger sized pieces
- 2 eggs
- 1½ cup panko breadcrumbs
- ½ cup white flour
- ½ tsp salt
- 2 tbsp oil for frying the fish
Salsa
- 2 avocado
- ½ cup coriander
- 1 punnet cherry tomatoes chopped
- 1 cup chopped pineapple fresh or canned
- 1 tsp lemon juice
- pinch of salt
To serve
- ½ cucumber julienned
- hot sauce
- 1 lemon cut into wedges
- 8-12 flour tacos (choose your favourite size, big or small)
- 1 cup sour cream
Instructions
-
To crumb the fish, take 3 plates. On the first plate, add the flour and salt. Mix well. On the second plate add the panko crumbs. The third plate is left empty for the fish to sit on it once it is crumbed.
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In a bowl, add the eggs and lightly beat. Take a piece of fish and dip in the flour, then egg and then the crumb. I use one hand in case you need to answer the phone or door in a rush! Place a non stick pan over a medium heat, add the oil, once hot, cook the fish on both sides until golden and cooked through. Timing will depend on the size, and variety, of fish but approximately 3-4 minutes cook time.
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You may need to do this in batches and keep warm in an oven on a low temperature. Season the fish with salt after cooking as well.
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While the fish is cooking, make the salsa by combining the avocado, coriander, tomatoes, pineapple and lemon juice, mix well and season with salt.
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To serve, heat your tacos, I like to do this on my griddle pan, BBQ or gas flame on the hop, but the microwave does a mighty fine job too! To assemble add some sour cream, fish, salsa, and cucumber, drizzle with hot sauce and serve.
Recipe Notes
TIME SAVING NOTES
You can slice the fish up to 24 hours in advance.
You can crumb the fish up to 3 hours in advance.
BUDGET NOTES
Frozen fish is often cheaper than fresh fish and tastes absolutely fine using it this way.
You can use chicken if you prefer.
PROTEIN CHANGES
You can use chicken or cauliflower in this dish
NOTES
I have used pineapple in two recipes this month with the idea that you could buy a large can and use it for both recipes.
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