As summertime approaches, the high season of barbecue, outdoor cookoffs, and block parties is coming. A light and refreshing way to enjoy the coming sunny days is Grilled Fish Tacos with Strawberry Pineapple Salsa. Featuring fresh fish, beautifully grilled, and served with a cheery fruity and tangy salsa, these tacos are delightful and sure to be the envy of your neighbors. 

Begin with your favorite hearty fish like sea bass, swordfish, halibut, mahi-mahi, or salmon. In no other food can you taste the freshness more than in fish, so make sure to find a local fish market and get whatever is freshest. Fresh fish is great on its own, but this fish gets seasoned with cumin, paprika, smoked paprika, cayenne pepper, salt, and pepper. The salsa is an explosion of color and flavor comprised of strawberries, pineapple, red onion, garlic, cilantro, red chili, lime, salt, and pepper. Served on warm tortillas with red cabbage, radishes, avocado, sour cream, fresh cilantro, and lime wedges, these tacos are a culinary overload to the senses. Aromatic and refreshing, nothing is better than a summer day by the pool with one of these in hand!

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)


  • 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


  1. In a bowl, mix together all salsa ingredients, except for the sugar, 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.


  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 make 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 over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
  7. Grill 2 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 145F.
  • 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

May 11, 2021 — Jason Klein