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Pickled Pineapple Baja Fish Tacos

  • Author: Lindsay Cotter
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 tacos 1x


Pickled Pineapple Baja Fish Tacos {Paleo Options}



For the Quick Pickled Pineapple Relish:

  • 1 c chopped pineapple
  • (or 1/2 c pineapple and 1/2 c other tropical fruit)
  • 1/4 c Apple Cider Vinegar
  • 1/4 c coconut sugar
  • 1/3 c water
  • Pinch of ground mustard and paprika each
  • Pinch fennel seed
  • 1/4 tsp sea salt
  • Pinch of Black pepper
  • Optional – 2-3 tbsp chopped shallot or red onion
  • Green onion to garnish

For the Baja Fish Tacos:

  • 8 ounces cod, tilapia, or haddock (we use sizzlefish cod)
  • avocado oil or butter
  • 2 tbsp arrowroot starch or gluten free flour of choice
  • 1/2 tsp minced garlic
  • 1 tbsp chili sauce or blackened seasoning mix to taste ( 12 tsp)
  • salt/pepper to taste
  • 2 1/2 cups chopped red cabbage
  • Fresh chopped cilantro
  • 1 lime – juice (divided)
  • 34 tbsp paleo mayonnaise (greek yogurt or sour cream also work for non paleo option).
  • 1/2 avocado
  • Pinch of pepper, sea salt, garlic powder
  • 4 gluten free tortillas (we used almond flour tortilla from Siete Foods). Corn tortillas or Lettuce wraps will also work!
  • optional red pepper flakes or sliced spicy pepper of choice to top.


Make Pickled Pineapple Relish

  1. In a small sauce pan, bring your pickling ingredients; Apple cider vinegar, water, sugar, ground mustard, paprika, salt/pepper, and fennel seed) to a boil.
  2. Add the pineapple chunks to the pot and toss, coating it evenly. If you are wanting to add optional red onion, do so here.
  3. Remove from stove to cool. Once cooled, place in a bowl, cover, and let it marinate in the fridge for at least 30 minutes. I like to add a 1 tbsp of chopped green onion on top before refrigerating, but that’s not required.
  4. Once it’s marinated, drain part of the excess juice from bowl (keep a few tablespoons), then place in food processor and pulse a few times to create a relish texture. Set aside while you make your baja tacos.

NOTE– You will have extra pineapple relish, so keep covered in fridge for up to 5 days

For the Baja Fish Tacos

  1. Clean your fish fillets then dice into small pieces.
  2. Dredge the fish pieces in 1 to 2 tbsp oil, chili sauce or blackening seasoning, then arrowroot starch or flour. You can add extra chipotle powder or blackening spices again before frying, if desired.
  3. Fry fish in oiled pan on medium high, turning fish while cooking for 5-6 minutes or until fish is cooked through. Add a squeeze of fresh lime and sea salt/pepper to taste.
  4. After you cook the fish, quickly make your slaw with Avocado Cream (Crema)

For Avocado Crema

  1. Blend together 1/2 avocado with mayo or yogurt. Add salt, pepper, onion powder, Splash of lime juice, and mix again. You can either toss your cabbage in the Avocado Crema sauce or add it on top of the tacos. Both ways are delish. If you are not adding the Avocado Crema Sauce to the cabbage, just salt and pepperĀ the slaw to taste before filling tacos.

Now layer your tacos!

  1. Warm tortilla, cabbage slaw, Baja fish, and pineapple relish on top! Extra cilantro and chopped green onion to garnish.
  2. Salt/Pepper to taste. Optional red pepper flakes or spicy pepper of choice to top!


  • These make 3-4 regular size tacos. Or 6 street size tacos. If you want to double the recipe, you don’t need to double the relish, just the fish and slaw.
  • This relish is also great on chicken or pork!
  • Estimated Nutrition for the Pickled Pineapple Relish per 3 tbsp: 45-50 calories, 0 gram of fat, 10 carbohydrates, 8 grams of sugar, .5 grams of protein.
  • Nutrition show below is per regular sized taco, without relish
  • Category: main dish
  • Cuisine: Caribbean

Keywords: baja fish tacos, gluten free, paleo, pineapple relish


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