Island Style Fish Tacos
Transport your taste buds to a tropical paradise with these irresistible Island Style Fish Tacos! This vibrant recipe features tender, spice-rubbed white fish fillets—like cod, mahi-mahi, or tilapia—pan-seared to flaky perfection. Topped with a sweet and tangy pineapple salsa made with fresh ingredients like diced pineapple, red onion, cilantro, and a hint of jalapeño, these tacos are a perfect balance of flavors. Drizzle on a creamy cilantro-lime sauce for a zesty kick, and layer everything on warm corn tortillas with crisp shredded cabbage for delightful crunch. Ready in just 30 minutes, these fish tacos are perfect for weeknight dinners or entertaining with a Caribbean twist. Make these your go-to for fresh, island-inspired tacos bursting with flavor!
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Recipe Information
Ingredients
- 1 pound White fish fillets (cod, mahi-mahi, or tilapia)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 cup Pineapple (fresh, diced)
- 0.5 cup Red onion (finely chopped)
- 0.25 cup Cilantro (chopped)
- 1 piece Jalapeño (finely diced, optional)
- 2 tablespoons Lime juice (freshly squeezed)
- 0.5 cup Sour cream
- 2 tablespoons Mayonnaise
- 1 teaspoon Lime zest
- 1 clove Garlic (minced)
- 2 cups Shredded cabbage (green or red)
- 1 piece Avocado (sliced, optional)
Instructions
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper.
Pat the fish fillets dry with a paper towel and rub them with 1 tablespoon of olive oil. Sprinkle the spice mixture evenly over both sides of the fish.
Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the fish and cook for 3-4 minutes on each side until the fish is opaque and easily flakes with a fork. Remove from skillet and set aside.
To make the pineapple salsa, combine the diced pineapple, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Mix well and set aside.
For the cilantro-lime sauce, stir together the sour cream, mayonnaise, lime zest, 1 tablespoon of lime juice, and minced garlic in a small bowl. Adjust seasoning to taste and refrigerate until ready to use.
Warm the corn tortillas on a dry skillet over medium heat for 30 seconds on each side or until pliable.
Assemble the tacos by layering shredded cabbage, flaked fish, pineapple salsa, and avocado slices (if using) on each tortilla. Drizzle with the cilantro-lime sauce.
Serve the tacos immediately with additional lime wedges on the side for extra tang.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.8 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
