Escape to sunny shores with this vibrant twist on classic tacos. Swap beef for flaky grilled fish, infuse with bold spices, and fire up the grill for an unforgettable meal packed with island flair.
Prep time: 1 hour
Total time: 1:30 hours
Difficulty: medium
Grill temperature: 200 °C
Grill method: Direct
Ingredients
Tortillas, preferably small
Fish
800g halibut (or grill-friendly fish like trout, turbot, monkfish, or salmon)
Taco seasoning
Salsa
1 pineapple
1 chili
1 bunch coriander
1 Chinese garlic
Lime
Pickled Red Onion
1 red onion, thinly sliced
1 dl apple or white wine vinegar
2 dl sugar
3 dl water
Topping
1 tub sour cream
Special equipment: barbecue skewers
Prepare the Salsa Components (Grill Ahead if Desired)
Grill the pineapple and garlic over direct heat—the pineapple in its skin for about 1 hour, turning occasionally until the skin blackens. Add the garlic for the last 30 minutes. This infuses a smoky sweetness as they soften and steam in their skins. Once done, the pineapple peels easily from its core.
In the Kitchen
Thinly slice the red onion (a mandoline works best). Boil vinegar, sugar, and water, then pour over the onions. Let cool.
Peel and grate the grilled pineapple, squeezing out juice. Finely chop the flesh and mix with chopped chili, coriander, and peeled garlic. Season with salt, pepper, and lime juice.
Cut fish into 3x3 cm pieces, coat with taco seasoning (try coconut, allspice, or curry for variety). Thread three pieces per skewer— soak wooden skewers in water first to prevent burning.
At the Grill
Grill skewers over direct heat for 3 minutes per side, just before serving. Warm tortillas in a pan or on the grill. Assemble with sour cream, pineapple salsa, and pickled onions for a burst of fresh, tangy flavors.
