Grilled Fish Tacos with Strawberry Pineapple Salsa

Grilled Fish Tacos with Strawberry Pineapple Salsa

Summer get-togethers and gatherings call for food that’s fresh, fun and full of flavor. Fortunately, these Grilled Fish Tacos with Strawberry Pineapple Salsa from Nicolock Paving Stones check all the boxes (and more). The tacos are light, colorful and bursting with bold flavors that feel just right perfect for sunny afternoons, breezy patio dinners or weekend cookouts with friends.

The recipe starts with fresh, firm white fish like mahi-mahi, halibut, or swordfish, generously seasoned with a smoky blend of cumin, paprika, cayenne , and black pepper. The fish is then grilled to perfection so it’s tender and flaky with just the right amount of char — perfect for folding into warm tortillas.

But what takes these tacos from familiar to unforgettable is the Strawberry Pineapple sSalsa. This vibrant topping combines juicy strawberries and sweet pineapple with red onion, garlic, cilantro, chili and fresh lime juice. It’s a refreshing contrast to the savory flavors of the fish and also adds a pop of color and brightness to the meal. Red cabbage and radish give each bite crunch and freshness, while avocado and a dollop of sour cream add creaminess to round everything out. A squeeze of lime over the top brings everything together.

This dish is more than just a meal — it’s an experience. The tacos are easy to prepare and even easier to enjoy, making them the ideal cookout cuisine. These fish tacos are the kind of meal that people linger over, which is exactly what outdoor living is all about. 

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

Helpful Tip: Make the salsa ahead of time so the flavors can develop. It stays fresh in the fridge for up to two days, making dinner prep a breeze..

Serve with lime wedges and your favorite chilled drink. A citrusy beer, sparkling water or a lime margarita would go great with these tacos. Make a plate, grab. your favorite beverage and enjoy the type of meal that makes everyone want to relax and stay a little longer. That’s what outdoor living is all about, after all. .

Serves 3-4

Grilled Fish Tacos with Strawberry Pineapple Salsa Ingredient

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