Rum-Spiked Pineapple Salsa with Grilled Fish Tacos
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 ready in about 30 minutes blends light rum, diced pineapple chunks, finely diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and slightly charred.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiked Pineapple Salsa with Grilled Fish Tacos take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rum-Spiked Pineapple Salsa with Grilled Fish Tacos?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rum-Spiked Pineapple Salsa with Grilled Fish Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Spiked Pineapple Salsa with Grilled Fish Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Spiked Pineapple Salsa with Grilled Fish Tacos?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
