Fish tacos are a great way to bring bold, fresh flavours to your table. Grilled pineapple, creamy avocado, and charred corn pair nicely with seasoned fish. Topped with a crunchy slaw, these tacos offer the perfect balance of taste and nutrition.
Why you’ll love this dish
Full of colourful veggies, healthy fats, and lean protein, these tacos give you the fuel you need without sacrificing flavour.
Build-your-own tacos brings fun and flexibility, perfect for family gatherings or casual dinners.
Top your tacos with fresh summer flavours:
This topping is what takes your fish tacos to the next level, adding a refreshing mix of sweet and savoury flavours.
Grilled Pineapple: Smoky and sweet, it brings a delicious contrast to the savoury fish.
Grilled Corn: Adds a charred flavour
Avocado: Smooth and creamy, it balances the other bold ingredients.
Red Onion: Adds tang and crunch.
Fresh Parsley: A burst of freshness and colour.
The Sauce
A quick and easy sauce that brings the whole dish together. Sriracha, sour cream, and lime juice combine for a spicy kick that cuts through the richness of the fish and avocado.
Fish Tacos with Grilled Pineapple & Crunchy Slaw
6-8
servings30
minutes30
minutesIngredients
- 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 & Avocado Topping:
425g canned pineapple slices
2 avocados, diced
1 ½ cups corn kernels (grilled or fresh)
1 red onion, finely diced
½ 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
- Marinate the Fish:
- Rub the fish fillets with the marinade ingredients.
- Grill the Pineapple and Corn:
- 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.
- 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.
- Grill or Pan-Fry the Fish:
- 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.
- Sauce:
- In a small bowl, combine the sauce ingredients until smooth. Set aside.
- Pineapple & Avocado Topping:
- In a bowl, combine the Pineapple & avocado topping ingredients. Mix gently.
- Prepare the Slaw:
- In a large bowl, toss together the slaw ingredients.
- Assemble the Tacos:
- 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 & avocado topping. Top each taco with a squeeze of fresh lime, drizzle with the sauce, and serve immediately. Enjoy!
