Elevate taco night with these fast fish tacos featuring vibrant pineapple salsa. Ready in 25 minutes.

Pineapple Salsa Ingredients

• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Pinch of sea salt

Fish & Seasoning

• 1 lb white fish fillets (cod or mahi-mahi)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• Lime wedges for serving

Quick Preparation Method

Salsa: Combine all ingredients in a bowl. Refrigerate while preparing fish.

Fish:

• Pat fish dry, cut into 1-inch strips
• Toss with spices and 1 tsp olive oil
• Heat remaining oil in skillet over medium-high
• Cook fish 3 minutes per side until flaky

Serving Assembly

Warm corn tortillas. Layer with:

1. Fish strips
2. Generous pineapple salsa
3. Optional: shredded cabbage, avocado slices
4. Squeeze of fresh lime juice

Pro tip: Use pre-cut pineapple to save time. Frozen fish works well when thawed and patted dry.