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Grilled Fish Tacos

fish tacos
Chelsea Kyle
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Cal/Serv: 234
Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 20 mins
3 tbsp.

fresh lime juice


small red onion, finely chopped


jalapeño, thinly sliced

Kosher salt and pepper


small pineapple, sliced into thick rings

1 1/4 lb.

skinless whitefish fillets (such as tilapia, cod, or halibut)

1 tbsp.

olive oil

3/4 c.

fresh cilantro leaves


corn tortillas, lightly charred 

  1. In a bowl, combine lime juice, onion, jalapeño, and 1/4 tsp each salt and pepper.
  2. Heat grill to medium-high. Grill pineapple until charred and beginning to soften, 2 to 3 minutes per side. 
  3. Brush fish with oil, season with 1/4 tsp each salt and pepper, and grill until lightly charred and opaque throughout, 2 to 5 minutes per side (depending on the fish).
  4. Cut pineapple into 1/2-inch pieces and toss with red onion mixture; fold in cilantro. Fill tortillas with fish and top with salsa.  

Per serving:  234 cal, 5.5 g fat (0.5 g sat), 25 g protein, 324 mg sodium, 23 g carb, 7 g sugars (0 g added sugars), 2 g fiber

This article appears in the September 2020 issue of Women’s Health. Become a WH Stronger member now.

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