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
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Serves
6

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 Β½ cups corn kernels (grilled or fresh)
  • 1 red onion, finely diced
  • Β½ 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

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Directions

  1. Rub the fish fillets with the marinade ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, combine the sauce ingredients until smooth. Set aside.
  6. In a bowl, combine the Pineapple u0026 avocado topping ingredients. Mix gently.
  7. In a large bowl, toss together the slaw ingredients.
  8. 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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Serving Scaler

Serves
6

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 Β½ cups corn kernels (grilled or fresh)
  • 1 red onion, finely diced
  • Β½ 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

  1. Rub the fish fillets with the marinade ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, combine the sauce ingredients until smooth. Set aside.
  6. In a bowl, combine the Pineapple u0026 avocado topping ingredients. Mix gently.
  7. In a large bowl, toss together the slaw ingredients.
  8. 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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