Fish Tacos with Avocado Pineapple Salsa

Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

Shout out to my mom on this one {who is also my first and most loyal reader…love you mom!}.  She lives close by and loves to come by to see me and the baby.  Well, she loves to see the baby at least.  And hold her.  All the time.  Which can be very convenient for getting things done that require two hands.  And for having adult conversations instead of baby talk and re-reading Brown Bear, Brown Bear for the fourty-millionth time.  Not that I’m complaining.  I love that book.  But it works out perfectly for both of us.

Anyway, I mentioned that I was planning to make fish tacos for dinner, but didn’t really have a plan of attack as to how I was going to put them together.  Nothing had struck me yet.  She suggested that I do a quick bread and pan fry.  So I went with it, because I didn’t have time to think of anything else and what’s better than a little fried fish taco?

Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

And they turned out amazing…I seriously wish I had tried doing it before now!  This is such a perfect summer dish and I’m going to continue to make it again and again until the heat goes away and the pineapples disappear from the market.  It’s a great marriage of the yummy fried fish goodness and the light and fresh salsa and cabbage.  Just perfect for a warm evening.

Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites


5.0 from 1 reviews
Fish Tacos with Avocado Pineapple Salsa
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1.5 lbs tilapia, cut into bite sized pieces
  • 3 cups bread crumbs
  • 2 T cajun seasoning
  • 2 T chili powder
  • 1 T garlic powder
  • 1 T onion powder
  • Salt & pepper to taste
  • 1 egg
  • ¼ cup milk
  • 3-4 T vegetable oil
  • ½ cup pineapple, diced
  • 2 avocados, diced
  • ¼ cup cilantro, chopped
  • ¼ cup bell pepper, diced
  • 1 small red onion, diced
  • 1 T lime juice
  • Salt & pepper to taste
  • 1 cup shredded cabbage
  • 8 - 10 taco sized corn tortillas
  1. Combine bread crumbs, cajun seasoning, chili powder, garlic powder and onion powder in a small bowl. Add salt and pepper to taste.
  2. Whisk egg and milk together in a small bowl.
  3. Heat vegetable oil in a large skillet on medium high
  4. Dip tilapia pieces into the egg and milk mixture and then dredge in seasoning mixture.
  5. Fry in the skillet for 3-5 minutes, turning after 1-2 minutes, or until crust is a medium brown.
  6. Remove from skillet and place on a plate with a paper towel to dry.
  7. Combine pineapple, avocado, cilantro, bell pepper, onion, lime juice and salt and pepper for salsa.
  8. Plate tortilla, followed by the fish, followed by the cabbage and topped with the salsa. Enjoy hot.

fish Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

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  1. Yum! This looks soooo good!

  2. Lovely , beautiful and useful recipe.
    Thanks for sharing it.