Sweet and spicy pineapple salsa is the perfect companion for these grilled fish tacos!
Hi, friends! My husband and I are currently overseas on a two-week long adventure in Ireland, Scotland and London. Follow our adventures over on Instagram! While we’re away, I’ve invited a few of my blogger friends to share recipes and intuitive eating posts! Today’s post is by my friend Kaleigh.
Hey everyone! I’m Kaleigh, a non-diet RD in Lubbock, TX and blogger over at Lively Table. I had the pleasure of meeting Emily in person when I lived in Dallas while I was in my dietetic internship. We share similar philosophies on food and nutrition, so I’m so honored that Emily is having me on today to guest post.
As a native Texas, I love tacos! A week is not complete if you don’t eat tacos at least once. I love that you can turn almost anything into a taco, including nutritious foods like fish and fruit salsa.
Which brings me to this pineapple salsa. Fruit salsas are one of my favorite ways to make meals more fun. The spicy-sweet contrast livens up tacos or anything else you put it on. I’ve been making this pineapple salsa a lot this summer because it’s so easy and delicious. It makes the perfect topping for grilled fish tacos.
The tacos themselves are super simple, too. Just sprinkle some tilapia with blackening seasoning, grill, and serve in warm corn tortillas with the salsa. It’s an easy and delicious meal for any night of the week!
To help you out when grilling the fish, you can place it on a piece of foil or grilling mat so that it doesn’t stick. If you don’t have a grill, cooking it in a pan on the stove works well, too. My husband and I serve these grilled fish tacos with chips and guacamole (of course!) and black beans. They’d also be delicious with a green salad or some grilled seasonal vegetables to round out the meal.
Grilled Fish Tacos with Pineapple Salsa
For the fish:
- 1 lb tilapia filets (or any other white fish)
- 1 lime
- 2 Tbsp blackening seasoning
- olive or avocado oil
For the salsa:
- 1/4 cup red onion, diced
- 1/2 cup fresh pineapple, diced
- 1 small jalapeno, seeded and diced
- 2 Tbsp fresh cilantro leaves, roughly chopped
- 1/2 lime
- 8 corn tortillas, warmed
- 1/2 cup crumbled cotija cheese
- lime wedges
Prepare salsa by mixing onion, pineapple, jalapeno, cilantro, and lime.
Heat grill or skillet to medium-high heat. Squeeze lime over fish filets and sprinkle evenly with blackening seasoning. Brush or spray with oil.
Grill fish on foil or a grill mat (optional) for 8-10 minutes on each side, depending on thickness, or until it reaches an internal temperature of 145°F.
While fish is cooking, heat tortillas.
When fish is done, use a fork to flake into 1-inch pieces. Serve with tortillas, cotija, lime wedges, and pineapple salsa.
Kaleigh McMordie is a registered dietitian and food blogger in Lubbock, Texas. She is passionate about making healthy living fun and delicious. She believes in a non-diet approach to healthy eating and strives to help clients develop a positive relationship with food. Follow Kaleigh on social media @livelytable!
Get access to my free e-book, 15 Easy Veggie Sides!
You're going to love it!
Look in your inbox for a confirmation email along with a link to download the book.