Fish Tacos with Chilli Pineapple Salsa

Pineapples are filled with so much nutritional value and make a delicious addition to breakfast, lunch and dinner for both sweet and savoury dishes. Here I have paired a delicious pineapple salsa with fish tacos, the salsa was definitely the hero of the dish.

Prep Time & Cook Time 45 minutes





240 grams of Snapper fillets

Heat pan to a medium heat

Salt the fillets

Cook in olive oil skin side down for 3 minutes, then turn the fish and cook for a further 2 minutes or until the fish is cooked through. Remove the fish from the skin and break into small pieces ready to serve.

8 small taco shells or soft tortillas

Heat as per instructions


½ Small red cabbage

2 Jalapeno (thinly sliced – leave the seeds in if you like the heat)

½ lime and the zest

1 cup of coriander leaf

1 tbsp. of olive oil

Ground Salt and Pepper to taste

Finely slice the cabbage and place in a mixing bowl,

Add the finely sliced jalapenos (with or without seeds)

Add the zest and juice of half a lime

Add 1 cup of coriander, olive oil and freshly ground salt and pepper. Gently mix together and place on a serving platter.

Black Garlic Yoghurt dressing

1 -2 Cloves of black garlic (smoky flavor or use crushed white garlic if this is not available to you)

1 cup of yoghurt – coconut or plain natural

Juice of 1 lime


Combine all the ingredients together and refrigerate until you’re ready to serve

Pineapple Salsa

½ Pineapple finely diced

1 cup of mint finely diced

1 red & green chili seeds removed and finely sliced

Juice of 1 lime


Combine all the ingredients and refrigerate until you’re ready to serve

Summary – This is a simple recipe where you can make the tacos up or leave all the individual ingredients on the table for people to help themselves. For a vegetarian option slow roast some sweet potato and use that as the fish replacement.  Lay the coleslaw down first and pile up the rest: fish, black garlic sauce, topped with pineapple salsa and some fresh coriander leaves. Delicious.