Fish Tacos with Grilled Pineapple & Crunchy Slaw
Fish tacos are a great way to bring bold, fresh flavours to your table. Grilled pineapple, creamy avocado, and charred corn pair beautifully with seasoned fish. Topped with a crunchy slaw, these tacos offer the perfect balance of taste and nutrition.
Serves
6
Prep time
30 minutes
Cooking time
30 minutes
Ingredients
Fish marinade:
- 1kg firm white fish fillets (cod, barramundi, or snapper)
- 3 tablespoons olive oil
- 1 tbsp paprika
- 1 tbsp oregano
- 1.5 teaspoons cumin
- 1/2 lime, juiced
- Salt and pepper to taste
Slaw:
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 2 medium carrots, peeled into ribbons
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Grilled pineapple and avocado topping:
- 425g canned pineapple slices
- 2 avocados, diced
- 1 ½ cups corn kernels (grilled or fresh)
- 1 red onion, finely diced
- ½ cup parsley, finely chopped
Sauce:
- 1 cup sour cream or yoghurt
- 3 tablespoons Sriracha
- 2 tablespoons lime juice
To serve:
- 15 small tortillas (corn or flour)
- Lime wedges
Directions
- Rub the fish fillets with the marinade ingredients.
- Preheat your BBQ to medium-high heat. Grill the pineapple slices for 2–3 minutes per side, until charred. Chop the grilled pineapple into bite-sized pieces.
- Place the corn on the BBQ and cook for 7–10 minutes, turning occasionally, until charred and tender. Remove from the grill and cut the kernels off the cob.
- Grill or pan-fry the fish fillets for 3–4 minutes per side, or until the fish flakes easily with a fork. Once cooked, break the fish into large chunks.
- In a small bowl, combine the sauce ingredients until smooth. Set aside.
- In a bowl, combine the Pineapple u0026 avocado topping ingredients. Mix gently.
- In a large bowl, toss together the slaw ingredients.
- Warm the tortillas on the BBQ for 1–2 minutes. Then layer each tortilla with a scoop of slaw, chunks of grilled fish, and the pineapple u0026 avocado topping. Top each taco with a squeeze of fresh lime, drizzle with the sauce, and serve immediately. Enjoy!
Ingredients
Fish marinade:
- 1kg firm white fish fillets (cod, barramundi, or snapper)
- 3 tablespoons olive oil
- 1 tbsp paprika
- 1 tbsp oregano
- 1.5 teaspoons cumin
- 1/2 lime, juiced
- Salt and pepper to taste
Slaw:
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 2 medium carrots, peeled into ribbons
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Grilled pineapple and avocado topping:
- 425g canned pineapple slices
- 2 avocados, diced
- 1 ½ cups corn kernels (grilled or fresh)
- 1 red onion, finely diced
- ½ cup parsley, finely chopped
Sauce:
- 1 cup sour cream or yoghurt
- 3 tablespoons Sriracha
- 2 tablespoons lime juice
To serve:
- 15 small tortillas (corn or flour)
- Lime wedges
Directions
- Rub the fish fillets with the marinade ingredients.
- Preheat your BBQ to medium-high heat. Grill the pineapple slices for 2–3 minutes per side, until charred. Chop the grilled pineapple into bite-sized pieces.
- Place the corn on the BBQ and cook for 7–10 minutes, turning occasionally, until charred and tender. Remove from the grill and cut the kernels off the cob.
- Grill or pan-fry the fish fillets for 3–4 minutes per side, or until the fish flakes easily with a fork. Once cooked, break the fish into large chunks.
- In a small bowl, combine the sauce ingredients until smooth. Set aside.
- In a bowl, combine the Pineapple u0026 avocado topping ingredients. Mix gently.
- In a large bowl, toss together the slaw ingredients.
- Warm the tortillas on the BBQ for 1–2 minutes. Then layer each tortilla with a scoop of slaw, chunks of grilled fish, and the pineapple u0026 avocado topping. Top each taco with a squeeze of fresh lime, drizzle with the sauce, and serve immediately. Enjoy!
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