Fish Tacos with Pineapple Cream Sauce

June 5, 2014
Recipe by: Katie Sargeant

We love this fresh and flavorful way to spice up fish. Quick enough to prepare on a busy weeknight, you can have this healthy meal on the table in just 30 minutes. We suggest serving the tacos alongside a black bean salad and oven-roasted corn.

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
Difficulty: Easy


For the Fish Tacos:

  • 1 pound tilapia fillets
  • 1 tablespoon habanero infused olive oil
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • Juice of 1 lime
  • 8-100% small whole wheat tortillas
  • 1 cup slaw mix (we used broccoli slaw)
  • ¼ cup onion, diced
  • 1 bunch fresh cilantro
  • ½ avocado, diced

For the Pineapple Cream Sauce:

  • ¼ cup pineapple salsa
  • ¼ cup plain Greek yogurt
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  1. Preheat oven to 425°F. Rinse tilapia and pat dry.
  2. Combine minced garlic with cumin, chili powder, oregano, paprika, salt, and pepper.
  3. Brush fillets lightly with olive oil, rub with spice mixture, and squeeze lime juice over fish. Bake on Swiss Diamond Double-Burner Grill Pan for 10 minutes.
  4. Meanwhile, combine slaw with diced onion, cilantro, and avocado. Whisk pineapple salsa with Greek yogurt.
  5. Remove fish from Grill Pan and use a fork to break into pieces.
  6. Warm the tortillas according to package directions. Divide fish evenly among tortillas; top with slaw mixture and Pineapple Cream Sauce.