Happy Taco Thursday!! Yes, yes, Taco Thursday!
Because, I mean, why the heck not? With Cinco de Mayo only a week from tomorrow, I’m basically bombarding you guys with all my favorite Mexican inspired recipes. I really hope you don’t mind…I am personally loving it. Cheesy Chicken, Lemongrass Guacamole, Breakfast Tacos (these are SO good), Cauliflower Rice Carne Asada Bowls, Lemony Lime Mango Mezcal Breeze, and now these fun, tropical fish tacos!
Whoooaaa, that’s a lot of Mexican! ??
As you can tell, I’m kind of excited about these tacos. For one, they are so very fun…hello tequila lime pineapple?!? <–totally love this.
Two, they are so easy to prepare and pretty dang healthy. <–hello to heart healthy grilled fish, protein filled black beans, and fresh pineapple.
Three, they are so good. <—I mean, obviously.
Four, they’re going to instantly put you in a good mood. <–seriously.
Ok, but you guys, in all seriousness, these tacos are delish, and they really do put you in a good mood. I actually ended up making these on Tuesday for dinner after a long, long, long and honestly not that awesome day. It was just such an off day for me. Nothing was clicking, nothing was working, and everything was frustrating.
I get it, it happens, everyone has off days, but man, they are really not my favorite. It didn’t help that I’ve been dealing with some kind of weird bug for the last two weeks, which I do think is thankfully starting to go away.
SO, the only logical thing to do after a just plain crappy day? Make tropical fish tacos and pretend to have your own little fiesta right at home. Not quite the same as being on the beach in Mexico, but on any old weeknight, I’ll take it!
Now let me explain these tacos. These are a mix of Jamaican jerk meets Mexican…meets Moroccan. Wait, what?
The fish is a mix of Jamaican and Mexican flavors, while that tequila lime pineapple is all Mexican, and the Chermoula sauce? Well that’s where the hit of Moroccan flare comes in! Chermoula is a sauce made of fresh herbs, garlic, and spices that’s commonly served over grilled meats and fish. My brother Creighton was telling me about it a few weeks ago and I knew as soon as I looked it up that it needed to be served over fish tacos. So that is just what I did!
I know that the ingredient list for these tacos looks just slightly scary, but I promise everything comes together so quickly.
The fish gets tossed in a simple marinade and then grilled. The pineapple needs a few minutes to sit in the tequila, but other than that, it’s ready to go in just minutes, and everything for the sauce goes into one blender. Then assemble and DONE.
If you aren’t up for taking the time to make the sauce, that’s totally fine. Of course I love the tacos best WITH the chermoula sauce, but there are plenty of flavors going on in the fish and pineapple…the sauce is just an extra touch!
I like to serve up my tacos with steamed rice (surprise, surprise) and black beans. You could of course add some fresh avocado as well. I would have added avocado to mine, but if I’m being honest, I just could not get them into my tacos…too much going on! Trust me though, the avocado was added after photos were taken. I just can’t do tacos without avocado.
OK. But real quick, can we take a second to talk about that tequila lime pineapple? It’s possibly my new favorite taco topping. It’s simply fresh pineapple, thinly sliced, with lots of lime, and a dash of tequila. It tastes like a pineapple margarita, just less sugary. And you guys…it is addicting! The longer the pineapple sits in the tequila, the more flavor it will soak up. I let mine sit thirty minutes, but you can go up to overnight (store in the fridge).
Also…can you imagine how good this pineapple would be in an actual margarita!?! Trying this for sure. All that said, if you’re not a tequila drinker, you can just omit it and make lime infused pineapple. It’s still going to be delish…as pineapple always is.
Maybe it’s time to plan a taco night? Maybe tonight? Over the weekend? Next week for Cinco de Mayo? Either way, just be sure to make these tacos soon. They are too good not to be eaten on a regular basis…honest.
Spicy Fish Tacos with Tequila Lime Pineapple
Servings: 6 servings
Calories Per Serving: 460 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1/4 cup orange juice
- 1 tablespoon honey
- 1 teaspoon all-spice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt and pepper
- 1 pound white meat fish
- 6-8 warmed corn or flour tortillas
- 1-2 cups cooked rice
- 1 cup cooked black beans
Tequila Lime Pineapple
- 1/2 a pineapple thinly, sliced into half moons
- 1 jalapeño, sliced (seed if desired)
- juice of 1 lime
- 2-3 tablespoons tequila (optional)
- 2 cups fresh cilantro
- 1 cup fresh parsley
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced or grated
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
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- 1. In a 9x13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes. 2. Heat a grill, grill pan, or skillet to high.3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks. 4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.
Tequila Lime Pineapple
- 1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.
- 1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.
And lastly? Tomorrow is FriYAY. Whoop. Whoop.
This was delish! I didn’t have a fresh pineapple so I used canned pineapple and it was good. A few questions how long can the fish be in the marinade? Also, how long is the chermoula sauce good for and could it be used on other recipes?
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! I would not let it sit for more than an hour in the marinade. The chermoula sauce is good for up to 2 weeks in the fridge, and yes you can totally serve it with other recipes. xT
This is the third time I’ve made this in the last three weeks. The tequila pineapple and chermoula sauce is top notch. Thank you!
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
I swear by HBH, and LOVE every single recipe I’ve made by you so far.. but this one was just not it for me 🙁 soooo much clean up/prep, and the tacos overall were bland to me. The pineapple was the best part but that’s because it’s pineapple. I wouldn’t make this recipe again.
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
The spice blend was amazing with the fish! Great recipe!
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Made these fish tacos tonight. It was really good! My family is a little less spicy so I halved most of the spices and it was still great! Thanks and keep the recipes coming!
Thank you so much D’Ann! xTieghan
We made these the other night and they were fabulous! I used Mezcal and did add a little stevia to the sauce but otherwise followed the recipe exactly. We loved them and will definitely make these often!
Thank you so much Betsy! So glad everyone loved these! xTieghan
These are delicious! Made them last night with grilled cod. The pineapple is amazing on its own, literally so good! Thanks Tieghan!
Thank you Alicia! xTieghan