Rum-Spiked Pineapple Salsa with Grilled Fish Tacos

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Fresh pineapple salsa with a hint of rum, paired with grilled white fish in warm corn tortillas for a vibrant, tropical taco experience. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs light rum, pineapple chunks, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (such as tilapia or cod)
• 2 tbsp light rum
• 1 cup, diced pineapple chunks
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño pepper
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium, sliced avocado

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Instructions

1. Step 1: In a bowl, combine 1 cup diced pineapple chunks, 1/2 cup finely diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 2 tbsp light rum, and 1 minced small jalapeño pepper. Stir well and refrigerate for at least 15 minutes to let flavors meld.
2. Step 2: Pat dry 1 lb white fish fillets and brush with 2 tbsp olive oil. Season with 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper evenly on both sides.
3. Step 3: Preheat grill or grill pan to medium-high heat and grill fish for 3-4 minutes per side until opaque and easily flaked with a fork.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and slightly charred.
5. Step 5: Assemble tacos by placing grilled fish portions on tortillas, topping with a generous spoonful of rum-spiked pineapple salsa and sliced avocado. Serve immediately.