Fish Tacos with Pineapple Salsa

Fish Tacos with Pineapple Salsa

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Equipment: Stovetop, Heavy bottomed pot, mixing bowls

Servings: 4


  • ¼ 3 Swai Fillets, Cut Into Tender-Sized Pieces
  • 2 Tbsp + Extra For Fish For Island Citrus Blast Seasoning
  • 1 Bottle of Red Stripe Beer, or Preferred Lager
  • 1 cup + ½ cup for Flour
  • 2 Eggs
  • ¼ Head of Red Cabbage, Thinly Sliced
  • ¼ Cups of Apple Cider Vinegar
  • 3 Tbsp of Extra Virgin Olive Oil
  • ¼ Cup + ¼ Cup of Cilantro, Finely Chopped
  • 1 Cup of Pineapple, Diced
  • 1 Cup of Tomato, Cored and Diced
  • ½ Cups of Red Onion, Small Dice
  • 12 Small Corn Tortillas
  • Oil For Frying


Step One

For the red slaw: Whisk together vinegar and oil, toss with cabbage and season with 1 tbsp Island Citrus Blast seasoning. Toss with ¼ cup chopped cilantro, cover and refrigerate until ready to use.

Step Two

For the pineapple salsa: Combine pineapple, tomato, and red onion. Toss together and combine with remaining quarter cup of cilantro and tbsp Island Citrus Blast seasoning. Cover and refrigerate until ready to use.

Step Three

Preheat about an inch of oil to 360F and pat fish dry. Season fish with Island Citrus blast seasoning. 

Step Four

Thoroughly whisk eggs to make egg wash and set aside. Sift flour into a bowl and slowly pour in beer, mixing into flour to create batter. Add ½ cup of flour to a separate bowl.

Step Five

In this order: Coat filet in flour then into egg wash then into batter. Carefully place it into oil.

Step Six

Fry fish until golden brown, about 2-3 minutes each side.