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Grilled Fish Tacos with Pineapple Salsa Recipe

These grilled vegan tacos feature smoky plant-based “fish,” tangy pineapple salsa, creamy avocado, and all the sunshine energy wrapped in soft tortillas.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

For the “fish”:
  • 1 block firm tofu or 1 can banana blossom drained, pressed if using tofu
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • Juice of 1 lime
For the pineapple salsa:
  • 1 cup fresh pineapple diced
  • 1/4 cup red onion finely chopped
  • 1 jalapeño deseeded, minced
  • Juice of 1 lime
  • 2 tbsp fresh cilantro chopped
  • Salt to taste
Other essentials:
  • 8 small corn or flour tortillas
  • 1 avocado sliced
  • Optional: vegan sour cream extra lime wedges, shredded cabbage

Method
 

  1. Marinate the "fish": Combine lime juice, oil, soy sauce, paprika, garlic, and salt. Coat tofu or banana blossom. Let sit 10 minutes.
  2. Grill the “fish”: Heat a skillet. Sear pieces 4–5 minutes each side until golden and slightly crispy. Try not to eat it all here.
  3. Make salsa: Mix pineapple, red onion, jalapeño, lime juice, cilantro, and salt in a bowl. Toss like you mean it.
  4. Warm tortillas: Toast in a dry pan for 20–30 seconds per side or microwave (but we’re judging a little).
  5. Assemble tacos: Add grilled “fish,” spoon pineapple salsa, layer avocado, and cabbage if using. Finish with lime and optional vegan sour cream.
  6. Serve immediately: Because cold tacos are a crime against tastebuds.

Notes

📊 Nutritional Values (Per Serving – 2 tacos)

  • Calories: 290
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 10g

💪 Vitamins & Minerals (Per Serving)

  • Vitamin C: 65%
  • Iron: 18%
  • Vitamin A: 20%
  • Folate: 15%
  • Potassium: 12%

💡 Additional Notes & Tips

  • Banana blossom is eerily good at faking fish texture—go wild.
  • Add shredded purple cabbage for crunch and Instagram clout.
  • Make the salsa ahead of time—it gets sassier as it sits.
  • Want it spicy? Leave the jalapeño seeds in and act tough.
  • Store components separately so your leftovers don’t go soggy and sad.