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How to prepare Grilled Fish Tacos with Strawberry Pineapple Salsa ?


     Preparation time: 30 mins 

     Cooking time: 10 mins 

     Serving: 6 


     For the salsa (makes 2 1/2 cups salsa)

  • 1 cup finely diced strawberries
  • 1 cup finely diced pineapple
  • 1/2 cup finely diced red onion
  • One clove minced garlic
  • 1 cup roughly chopped cilantro, loosely packed
  • One small red chilli, diced (optional)
  • One lime, juiced (about 1 1/2 tablespoons juice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar (optional if the salsa is tart)

      For the tacos

  • 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahimahi or salmon)
  • One teaspoon ground cumin
  • One teaspoon sweet paprika
  • One teaspoon smoked paprika
  • Heavy pinch of cayenne (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • One tablespoon olive oil
  • Grapeseed or other high heat oil for grill
  • 12 small (4- to 6-inch) corn tortillas

     To serve

  • Shredded red cabbage
  • Sliced radishes
  • Avocado
  • Sour Cream
  • Lime wedges
  • Cilantro
  1. In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days.
  2. Taste and add sugar or additional seasonings to taste when ready to serve.
  3. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
  4. Remove fish from the refrigerator and pat dry with paper towels.
  5. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning.
  6. Rest the fish at room temperature while the grill heats up.
  7. When your grill is hot, wipe the grates with oil. You can either use a grill brush, or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
  8. Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
  9. Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown.
  10. If it lifts easily, flips the fish and cooks for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
  11. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F.
  12. Transfer the fish to a plate to rest.
  13. Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
  14. Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.

Posted by Coba Grills and we thank Simply Recipes for this delicious recipe and the recipe link is