Grilled Caribbean Fish Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Fresh fish fillets grilled and served in soft tortillas topped with a sweet and tangy pineapple salsa, capturing vibrant Caribbean regional flavors. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (tilapia or snapper), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb white fish fillets (tilapia or snapper)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup, diced pineapple
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp, freshly squeezed lime juice
• 1 small, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Brush this spice mixture evenly over 1 lb white fish fillets.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill fish for 3-4 minutes per side until opaque and flaky. Remove from heat and break into large chunks.
3. Step 3: In a medium bowl, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, and 1 minced small jalapeño (if using). Toss gently to combine.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by dividing grilled fish among the tortillas and topping with pineapple salsa. Serve immediately with extra lime wedges if desired.