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Lunch Recipes

This Fish Tacos With Pineapple Salsa Recipe Is a Taste of the Tropics on a Plate

Canned pineapple is the easy and convenient secret to this fruity topping.

Dreaming of a beach getaway? Well, our fish tacos with pineapple salsa recipe gets you pretty close. Unlike traditional tacos, these feature light, flaky tilapia coated in a crunchy dredge and baked in the air fryer.

Tilapia, a white fish, is high in protein and low in calories, making it a great addition to a healthy diet. Then, we made a refreshing pineapple salsa using canned pineapple for the perfect amount of sweetness. And it all comes together in just 30 minutes, without the extra grease.

Tip: When making this fish tacos with pineapple salsa recipe, first place the fish gently in the basket. Then, flip the fish halfway through. When done, they should flake easily with a fork.

For another healthy boost and creamy element, consider adding sliced avocado in your fish tacos. And if you like loaded tacos, experiment with more popular toppings like chopped cilantro, cotija cheese or lime wedges. Tell us your favorite toppings below! For more Mexican-inspired recipes, click through for Birria Tacos and Homemade Tortilla Bowls.


5 servings

Total Time

Prep Time

Cook Time


  • 1 (20 oz.) can pineapple tidbits in juice, drained
  • ¼ cup thinly sliced red onion
  • ½ small jalapeño pepper, seeded, minced
  • 1 tsp. grated lime zest
  • 2 Tbs. lime juice
  • ½ tsp. salt
  • ⅔ cup panko breadcrumbs
  • 8 Ritz crackers, finely ground
  • ⅓ cup all-purpose flour
  • ½ tsp. ground cumin
  • ¼ tsp. pepper
  • 2 eggs
  • 1¼ lbs. tilapia, cut into 10 pieces
  • 1 (4.7 oz.) pkg. stand ’n’ stuff crisp taco shells (10 shells)
  • 6 cups shredded romaine lettuce, from 1 small head


In a medium bowl, stir together pineapple, onion, jalapeño, lime zest, lime juice and ¼ tsp. salt; reserve.

In a medium bowl, combine panko and cracker crumbs. In a separate bowl, combine flour, cumin, remaining ¼ tsp. salt and pepper. In a separate shallow bowl, lightly beat eggs. Dip the fish in flour mixture, shaking off excess. Dip in eggs, letting excess drip off back into bowl. Coat fish with crumb mixture.

Place crisper plate in basket of 7-qt. air fryer; coat with cooking spray. Place basket in air fryer; heat to 400°F. In 2 batches, place fish in air-fryer basket; coat with cooking spray. Cook until golden and fish is opaque in centers, 3–4 min. per batch.

Dividing evenly, fill each taco shell with lettuce and fish. Top each with 1 Tbs. pineapple mixture. Serve with remaining pineapple mixture on the side.


  • Calories: 400
  • Fat: 10 gram
  • Saturated Fat: 3 gram
  • Protein: 29 gram
  • Carbohydrate: 52 gram
  • Fiber: 5 gram
  • Cholesterol: 115 mg
  • Sugar: 17 gram
  • Sodium: 540 mg
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