Fish Tacos on the Grill

Is it just me or can you never have too many quick and healthy dinner ideas in your pocket?

A favorite of mine is fish tacos topped with pineapple-mango salsa.


I just love how all of the different flavors blend together in this dish.  Who’d have thunk that fish would taste so good inside a corn tortilla?

Pair with a lightly dressed slaw, and you’ve got dinner on the table in 20 minutes or less. (Unless you plan on catching and cleaning the fish yourself.)

Fish Tacos with Pineapple Mango Salsa

Let’s start with the salsa so that the flavors have time to marry.

(You could also make this a day in advance.)

For the salsa, you will need:

*1 cup cilantro, rinsed and roughly chopped

*1 medium tomato, diced

*1 cup fresh pineapple, diced

*1 large jalapeno, small-diced

*1 large mango, peeled, seeded and diced

*1/4 cup red onion, small-diced

*1 teaspoon salt


Combine all ingredients thoroughly and set aside.  Makes approximately 4 cups.


Now for the tacos!

For the tacos, you will need:

*4  3-ounce Tilapia (or Cod or Swai) filets

*8-10 corn tortillas (depending on how many people you are serving; Dave and I eat about 2-3 each.)

*1 lime

*Olive oil

*Salt, cumin and chili powder

First, prep the grill if that’s how you choose to cook the fish.  (Otherwise, preheat oven to 415 F.)

Grab a long piece of foil and on half of it, arrange four Tilapia filets.


Season both sides of the fish with a brush of olive oil mayo, a dash of cumin and chili powder, a pinch of salt and a squirt of lime juice.

Now fold the other side of the foil over the fish, fold up the edges and seal tightly.


Next, brush tortillas on both sides with olive oil.


Place foil packet on the hot grill (about 450 degrees), cover grill and cook for 10 minutes.

Carefully remove packet from heat and set aside.  Do not open the package just yet, however.

Allow the fish to “rest” while you heat the tortillas.


Heat tortillas for 30 seconds on each side or until they are soft and pliable.  Transfer to a plate and cover with damp paper towels to maintain pliability.

Open foil packet, and flake fish using a fork.

Divide fish among the tortillas, top with salsa and serve immediately.


Happy grilling, everyone!