I’ve mentioned before that we don’t own a gas grill, and grilling something as delicate as fish on a charcoal grill would be tricky for a weeknight. My grill pan recently experienced a small catastrophe, so that was out as well. I felt like making a battered fish taco, so I turned to my recipe for tilapia francese. I added a bunch of seasoning to the flour, which resulted in very flavorful fish. When it came to the salsa I knew the peppers had to go since they don’t agree with me. I just swapped those out for grape tomatoes. I mashed up some avocado with a little cilantro and lime juice, shredded some lettuce and dinner was served.
We all LOVED these. I had to fight SP for the leftovers. Baby Girl took her taco apart and ate everything separately (such a strange child) but she cleaned her plate. These will definitely be on our permanent rotation. And since I used canned pineapple, we can make these year-round. They’ll be such a great burst of summer flavors in the cold depths of winter.
Fish Tacos with Grilled Pineapple Salsa
1 cup flour
1 teaspoon chile powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
kosher salt and pepper
2 tablespoons water
4 pieces tilapia filets, cut into strips
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 can pineapple rings, drained, juice reserved
grape tomatoes, finely diced
3 tablespoons minced fresh cilantro, plus more for serving
1 tablespoon minced red onion
1 avocado, pitted
lime juice, to taste
salt and pepper, to taste
1/2 head romaine lettuce, thinly sliced
Place flour in a pie plate and add the chile powder, oregano, onion powder, cumin, garlic powder, salt and pepper. Stir to combine. Beat the egg and water in a second pie plate. Coat each piece of tilapia with flour, then coat with egg, then pit it back in the flour for a second coat.
Heat butter and oil in a large non-stick skillet over medium heat. Place tilapia in pan and cook for about 2-3 minutes on each side until golden brown.
Meanwhile (or you can do this ahead of time), grill the pineapple in a grill pan over medium-high heat until brown on both sides. Transfer the pineapple to a large cutting board and finely chop. In a medium bowl, combine the pineapple, grape tomatoes, cilantro, and red onion. Add a splash of the pineapple juice. Season to taste with salt and pepper.
Grill the tortillas for 30 to 45 seconds per side. Transfer to a plate and cover loosely with a dishtowel or foil.
Mash the avocado in a medium bowl. Add the lime juice, and continue mashing to form a smooth sauce. Season with salt and pepper.
To serve, top tortillas with fish, pineapple salsa, lettuce, avocado, and cilantro.