Grilled Fish Tacos with Strawberry Pineapple Salsa

May 7, 2025

Summer get-togethers deserve food that feels just as vibrant as the setting. Grilled Fish Tacos with Strawberry Pineapple Salsa deliver bold flavor with a light touch—perfect for sunny afternoons, late dinners on the patio, or laid-back weekends spent outside. The recipe starts with fresh, firm fish like mahi-mahi, halibut, or swordfish—seasoned generously with cumin, paprika, cayenne, and black pepper, then grilled until smoky and tender.

But what takes these tacos from familiar to unforgettable is the salsa. Strawberries and pineapple bring juicy sweetness, balanced with red onion, garlic, fresh chili, lime juice, and cilantro. It's a sharp, colorful contrast that plays perfectly against the richness of the fish and the soft char of the tortilla. Red cabbage and radish give each bite crunch and freshness, while avocado and sour cream add creaminess to round everything out.

This isn’t heavy cookout fare. It’s bright, layered, and built for warm weather. It also makes the most of outdoor cooking—quick on the grill, minimal cleanup, and packed with seasonal ingredients. Whether you’re hosting friends or just making a weeknight dinner feel like something more, these tacos hold their own.

Serve with lime wedges and a cool drink, and you’ve got the kind of meal that makes people linger a little longer outside, which is exactly what outdoor living is all about.

Serves 3-4

Grilled Fish Tacos with Strawberry Pineapple Salsa Ingredients

Salsa (makes 2 1/2 cups)

• 1 cup finely diced strawberries
• 1 cup finely diced pineapple
• 1/2 cup finely diced red onion
• 1 clove minced garlic
• 1 cup roughly chopped cilantro, loosely packed
• 1 small red chili, diced (optional)
• 1 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)

Tacos

• 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi-mahi, or salmon)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• Heavy pinch of cayenne (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 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

Grilled Fish Tacos with Strawberry Pineapple Salsa Directions

Salsa

1. Mix all salsa ingredients, except for the sugar, in a bowl, 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.

Tacos

1. 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 create high heat and lower heat zones for cooking.
2. Remove fish from the refrigerator and pat dry with paper towels.
3. In a small bowl or jar, mix spices until thoroughly combined. Brush the fish with a bit of oil, then sprinkle all over with seasoning.
4. Rest the fish at room temperature while the grill heats up.
5. When your grill is hot, wipe the grates with oil. You can 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.
6. Place your fish, skin side down, on the grill. If using a charcoal grill, place it over indirect heat. On a gas grill, turn the heat down to medium (about 350°F) and close the lid.
7. Grill for two 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.
8. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
9. Grill until the fish is cooked through and flakes easily with an internal temperature of 145°F.
10. Transfer the fish to a plate to rest.

To Serve

1. 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.
2. Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.

Taken from American Made Grills