Fish Tacos Recipe

Ingredients

• 330 g (2 cups)pineapple chunks, cut into 1.25 cm pieces
• 15 ml (1 tablespoon)fresh jalapeño, minced; deseeded if desired
• 15 ml (1 tablespoon)avocado oil or olive oil
• 1.25 ml (¼ teaspoon)sea salt
• 4 g (¼ cup)fresh coriander, chopped
• 454 g (1 pound)cod fillets, or another firm white fish such as tilapia or halibut
• to tastesea salt
• 30 ml (2 tablespoons)freshly squeezed lime juice
• 30 ml (2 tablespoons)avocado oil or olive oil
• 1 large clovegarlic, minced
• 5 ml (1 teaspoon)dried oregano
• 8tortillas
• 90 g (1 cup)red cabbage, thinly sliced
• 1avocado, stoned, peeled and sliced
• to tastelime wedges, for squeezing over the tacos

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F), with two racks near the centre. If you like, line a large, rimmed baking tray with baking paper or foil for easier cleaning, then set it aside.

2. 2

   Season the pineapple

   In a medium bowl, toss the pineapple with the jalapeño, 15 ml (1 tablespoon) of oil and 1.25 ml (¼ teaspoon) of salt. Spread it over the prepared tray and roast for 10 minutes.

3. 3

   Prepare the fish

   Meanwhile, tear off a 46 cm (18-inch) piece of foil. Lay the fish lengthways down the middle and season fairly generously with sea salt.

4. 4

   Seal the packet

   Mix the lime juice, 30 ml (2 tablespoons) of oil, garlic and oregano in a small bowl, then spoon the mixture over the fish. Fold the long sides of the foil over the fish and crimp them together; crimp the ends to seal the packet. Set it on another rimmed baking tray.

5. 5

   Bake the fillings

   When the 10-minute timer for the pineapple goes off, stir it and return it to the oven. Put the fish packet in the oven at the same time. Wrap the tortillas in foil and add them too, or toast them briefly in a large dry frying pan or on a griddle over medium-high heat. Bake until the pineapple is soft and caramelised and the fish is cooked through, about 10 minutes for thinner fillets or 15 minutes for thicker ones.

6. 6

   Assemble the tacos

   Transfer the pineapple to a bowl and stir in the coriander. Break the fish into bite-sized pieces and add a little more salt if needed. Serve with the warm tortillas, cabbage, avocado and lime wedges for squeezing over the top.

What are fish tacos?

Fish tacos are a Mexican-inspired way to serve cooked fish in tortillas with fresh toppings. This version brings together mild cod, bright lime and herbs, and sweet roasted pineapple.

The fish cooks in a sealed foil packet while the pineapple roasts on a tray. That straightforward oven method makes a flavourful filling without needing to cook the fish and fruit separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 504 calories, 27g protein, 48g carbs, 24g fat.

The tortillas and pineapple contribute much of the carbohydrates, while the fish provides protein. Oil and avocado account for much of the fat; serve the tacos with extra cabbage or another fresh salad to round out the plate.

Choosing the fish

Firm white fish: Cod is mild and flakes easily once cooked, while tilapia or halibut can be used in its place. Fillets of similar thickness are helpful so they cook at about the same rate.

Seasoning: Salt the fish before adding the lime, oil, garlic and oregano mixture. The foil keeps that dressing close to the fillets as they bake.

Roasting the pineapple

Cut size: Pieces about 1.25 cm across roast quickly and are easy to tuck into a tortilla. Toss them evenly with jalapeño, oil and salt before spreading them across the tray.

Coriander: Stir it through the pineapple after roasting rather than baking it. This keeps its fresh, herbal flavour distinct from the caramelised fruit.

Sealing the foil packet

Leave room: Arrange the fish in the middle of the foil and fold the sides over it without pressing the foil tightly against the fillets. Crimp the long seam and both ends so the packet stays closed.

Handle carefully: The packet and its escaping steam will be hot when opened. Open it cautiously once the fish is cooked through.

Checking when it is done

Fish: Begin checking thinner fillets at about 10 minutes and thicker ones at about 15 minutes. The fish should be cooked through and separate into flakes when gently broken apart.

Pineapple: Look for softened pieces with some caramelised edges. Stir the tray after the first 10 minutes so the fruit roasts evenly.

Warming and serving

Tortillas: Wrapping them in foil lets them warm in the oven alongside the other fillings. For a little colour, toast them briefly in a dry pan or on a griddle instead.

Toppings: Add the cabbage and avocado at the table so they keep their crisp and creamy textures. A squeeze of lime brings the different flavours together.

Recipe notes & tips

• Spread the pineapple out in a single layer so it roasts rather than steams.
• Use a baking tray with a rim to keep any juices contained.
• Check thinner fish fillets early, as they may finish before thicker ones.
• Warm the tortillas just before serving so they stay pliable.
• Keep the cabbage and avocado ready to add once the hot fillings are cooked.

Variations

• Change the fish: Use firm tilapia or halibut instead of cod.
• Adjust the heat: Remove the jalapeño seeds for a milder pineapple topping.
• Add pickled onion: Serve with pickled red onion for a sharp contrast.
• Use sweet onion: Add chopped sweet onion as an extra topping.
• Try jalapeño slaw: Serve with lightly creamy jalapeño coleslaw.
• Add pickled jalapeños: Spoon them over the assembled tacos for extra tang and heat.

Common mistakes to avoid

• Crowding the pineapple: Spread it across the tray so it can roast and caramelise.
• Leaving the packet unsealed: Crimp the seams and ends to keep the fish enclosed.
• Overcooking the fish: Start checking thinner fillets at about 10 minutes.
• Forgetting to stir the pineapple: Turn it after the first 10 minutes for more even roasting.
• Opening the packet abruptly: Take care around the hot steam when you unwrap it.

How to store

Refrigerate leftover fish and pineapple in a covered container and use within 2 days. Reheat gently until hot, and warm the tortillas separately; add fresh cabbage and avocado when serving.

Frequently asked questions