Fish tacos with pineapple salsa and avocado crema



Fish tacos with pineapple salsa and avocado crema are not only easy to prepare but also bring a refreshing twist to your dining experience.This recipe has it all: flaky fish, sweet pineapples, creamy avocado, spicy jalapeno, and zesty lime juice, all in a warm tortilla, where each bite is a tantalizing explosion of tastes.

Whether you're hosting a gathering or enjoying a cozy dinner at home, these fish tacos are sure to be a crowd-pleaser. Embrace the tropical excitement of taco night and let your taste buds dance with joy!

Try our fish tacos with pineapple salsa and avocado crema today!

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For 4 tacos
Tortillas 4 - corn or flour
Halibut 1 lb (450 g) - (or any other white fish fillet)
All-purpose flour - as needed (for dusting)
Lime juice 1
Cilantro to taste
Olive oil to taste
Salt and Pepper to taste
For the pineapple salsa
Pineapple 2 cups (150 g)
Tomatoes 4 - Roma
Red onions 1
Jalapeno peppers 1
Cilantro 1 cup (15 g)
Lime juice 1
Olive oil to taste
Salt and Pepper to taste
For the avocado crema
Avocado 2
Shallot 1 - small
Garlic 1 clove
Sour cream ½ cup (120 g)
Lime juice 1
Salt and Pepper to taste

How to prepare the pineapple salsa

Core and dice the pineapple into bite-sized pieces.

Cut the red onion and the jalapeno in a small dice. Keep the seeds if you like it very spice or remove them if you prefer it mild.

Chop a hand full of cilantro.

Core the tomatoes and cut in small dice as well. Season with olive oil, salt, pepper and the juice of one lime. Mix everything and set aside.

How to prepare the avocado crema

Slice the avocados in half, remove the pit, and scoop into the food processor or mortar and pestle.

Add the shallot and the garlic after cutting it in small dice.

Add the sour cream and the juice of one lime. Season with salt and pepper. Run the food processor or mix on the mortar and pestle until smooth.

Cover tightly with plastic wrap to avoid browning from oxidation.

How to prepare the fish

Place some flour in a baking tray. Season with salt and pepper. Dredge the fish into the flour and lightly coat each side.

Place a sauté pan or cast iron on the stove on medium high heat. Get the pan very hot and drizzle some olive oil. Place the fish on the pan and cook 3-4 minutes per side.

Flip and let it rest on a cutting board.

How to assemble the tacos

Add the tortilla on the pan to quickly warm them up.

To assemble the tacos, place a spoonful of avocado crema on the bottom.

Cut the two fillets in half and serve one half per tacos.

Top with the pineapple salsa and a small squeeze of lime juice.

Garnish with some cilantro leaves.

How to store

You can keep the pineapple salsa in the fridge for a few days and the fish for one day, but avocado crema will turn dark pretty fast.


Any white fish works for this recipe, such as cod or snapper for example!

You could substitute roasted corn instead of pineapple for the salsa.

For the translation of some texts, artificial intelligence tools may have been used.