Flaky tilapia tossed with flavorful spices and topped with a delicious pineapple salsa and creamy avocado. These fish tacos are quick, easy, and healthy – perfect summer meal!
Happy Friday! I’m SO happy it’s finally here, how about you? I hope you all have fun weekend activities planned!
Today’s post is short and sweet, not like the chocolate chip cookies from Wednesday! These fish tacos are so easy and quick, which make them perfect for busy weeknights or weekends. You can prepare the pineapple salsa in advance and the fish cooks in 5-8 minutes!
I’ve been a huge fish taco fan for years now… they are just so fresh, light, and healthy. The pineapple salsa really takes these up a notch – it’s SO good and super easy to make! I had some leftover that I ate the next day with some tortilla chips – delicious.
I always have tilapia in my freezer because it’s a very affordable fish. However, you can swap out the tilapia and use whatever your favorite white fish is. I like to cut it into 2-inch pieces and then toss it with the spices. This way, the fish cooks very quickly and it’s easy to assemble the tacos.
Once your fish cooks all you have to do is assemble the tacos. You can use flour or corn tortillas, just make sure they are warm! Top with the fish, sliced avocado and that delicious pineapple salsa. That’s all there is to it!
I hope you enjoy your weekend and will give these tacos a try – you won’t be disappointed!
- 2 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- ¼ Teaspoon Cayenne Pepper, optional
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 4 Pieces Tilapia, or any white fish, cut into 2-inch pieces
- Extra Virgin Olive Oil, for drizzling
- ½ Fresh Pineapple, finely diced
- ½ Red Onion, finely diced
- ½ - 1 Jalapeno Pepper, seeded and very finely diced
- The Juice from 1 Lime
- Small Handful of Fresh Parsley or Cilantro, finely chopped
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 8 Corn Tortillas, warmed
- 1 Avocado, thinly sliced
- Preheat the oven to 450º.
- In a shallow dish combine the spices and toss in the tilapia pieces, coating well. Lay the tilapia pieces on a lightly greased baking sheet and drizzle the tops lightly with the olive oil. Bake the fish for 5-8 minutes or until firm and flakes easily.
- Meanwhile, combine the pineapple, onion, jalapeno pepper, lime juice, and parsley; mix well and season with salt and pepper. You can make this up to 8 hours in advance, just refrigerate until you’re ready to use.
- Serve the tilapia pieces in the warm tortillas topped with sliced avocado and the pineapple salsa.
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