Fish Tacos with Pineapple Salsa

clock 20 minutes + 20 minutes bowl Serves 4


  • 500g Fish fillets, cut into 2cm chunks
  • 2 Tbsp oil
  • ½ tsp smoked paprika
  • ½ red chilli, chopped small
  • Zest and juice of ½ lemon
  • Salt and pepper to season
  • Salsa
  • 1 cup pineapple pieces, drained, cut roughly
  • ¼ cup coriander, chopped plus extra for garnishing
  • 1 spring onion, thinly sliced on the diagonal
  • ½ red chilli, chopped small
  • Juice of ½ lemon
  • To serve
  • 8 Homebrand tortillas
  • 1 lime, cut in quarters
  • 2 cups cooked rice
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  • Place fish fillets, 1 Tbsp oil, smoked paprika, chilli and lemon in a medium sized bowl, season with salt and pepper. Combine gently, set aside for 10 minutes.

  • To make the salsa: place pineapple, coriander, spring onion, chilli and lemon juice in a small bowl. Mix well to combine and set aside until needed.

  • Heat remaining oil in a frying pan and fry the fish for 2-3 minutes each side until golden. You may need to do this in batches.

  • Heat tortillas in a frying pan on high heat. Place tortilla into the pan one at a time for 30 seconds on each side. Or alternatively wrap in tin foil and warm in an oven for 10 minutes.

  • To serve, place 2 tortillas on a plate, add a little rice, fish and salsa. Garnish with coriander and lime.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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