It’s Monday morning and it’s raining. Days like this really make you appreciate the weekend! The weather this weekend was beautiful and I managed to get outside to do some yard work. It has been a long spring for us in Southern Illinois, and I have been trying to soak up as much as possible before the summer heat sets in. These fish tacos with pineapple salsa are a great refreshing dinner after spending the day in the sun!
I use trout for almost all my fish meals. I love to trout fish, and always have trout to use out of the freezer. Trout is non-traditional for this type of dish, although it is still delicious! Try this recipe with any fish type you like. Tilapia would be a great mild flavored fish. Catfish, cod, grouper, or flounder would be great alternatives as well.
Variations on the fish tacos with pineapple salsa recipe:
- If you want a lighter meal, try grilling the fish instead of breading it, or using a lettuce wrap instead of a tortilla
- The mayo is listed as optional. I loved the creamy flavor that it added, but the fresh salsa alone is still amazing.
- If you don’t have time to chop up a pineapple, try using a drained can of pineapple tidbits.
- If you want spicy tacos, try adding diced jalapenos to the salsa!
- ½ cup soymilk (or any milk)
- ¼ tsp malt vinegar (or any vinegar)
- ¼ cup all purpose flour
- 1½ cups panko breadcrumbs
- 8 fish fillets, about 1 lb *See note
- ½ cup canola oil, or other high heat nuetral flavored oil
- ½ cup mayo, optional
- 4 cups shredded or thinly sliced red cabbage
- 8 whole wheat tortillas, 8 inches
- 2 cups diced pineapple
- 1 large roma tomato, diced
- 4 garlic cloves, minced
- 1 inch ginger, minced (about 1 TBS)
- ⅓ cup cilantro stems and leaves, minced
- ¼ tsp salt
- 2 tsp lime juice
- Whisk together soymilk with a splash of vinegar, I prefer malt, but apple cider or white vinegar will do as well. You can also substitute ¼ cup buttermilk for the soymilk/vinegar mixture.
- Set up your fish coating station by placing flour onto a plate, followed by your soymilk mixture in a bowl, finishing with the panko breadcrumbs on another large plate.
- Heat ¼ cup oil in a large heavy bottomed skillet (I prefer cast iron).
- Dredge fish in flour, dip in soymilk mixture, and press into the panko to coat evenly. When the skillet sizzles with a drop of water, place 4 fish fillets into the oil. Cook about 3 minutes per side, or until golden brown. Repeat with remaining 4 fish fillets. Drain on a paper towel lined plate.
- Mix together all ingredients for the salsa.
- Assemble tacos buy spreading 1 TBS mayo over a tortilla (optional). Top with a cooked fish fillet, ½ cup shredded cabbage, and ¼ cup pineapple salsa.
To have this recipe make 8 servings, serve each taco with a side dish.
I love fish tacos! These look ahhhhmazing!! The pineapple salsa has my mouth watering. YUM!!
Thanks Sammi! We love fish tacos too!
I love trout tacos!!
Thanks! The pineapple salsa on this version of trout tacos is really refreshing!