Ingredients
Scale
- 2 cups fresh pineapple, chopped
- 1 small red onion, diced
- 1 jalapeño pepper, finely chopped
- 1/4 cup fresh cilantro, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon agave syrup
- Salt and pepper, to taste
- 1 pound white fish fillets (like tilapia or cod)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 8 small corn tortillas
- Lime wedges, for garnish
Instructions
- In a bowl, mix together the chopped pineapple, diced red onion, minced jalapeño, cilantro, lime juice, agave syrup, and a pinch of salt and pepper. Allow this mixture to sit for about 15 minutes to enhance the flavors.
- While the salsa is marinating, rub the fish fillets with cumin, smoked paprika, and a sprinkle of salt and pepper.
- In a skillet over medium-high heat, warm the olive oil and add the seasoned fish. Cook for approximately 3-4 minutes on each side, or until the fish is opaque and flakes easily.
- Meanwhile, heat the corn tortillas in another skillet or microwave until soft and warm.
- To create the tacos, place a portion of the cooked fish on each tortilla, generously spoon the pineapple and chili salsa on top, and sprinkle with extra cilantro if you wish. Serve immediately with lime wedges on the side.
Notes
- Allow the salsa to marinate for at least 15 minutes for the best flavor.
- Feel free to adjust the level of spiciness by adding more or less jalapeño.
- Extra cilantro can be added for garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mauritian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg