White Fish Tacos with Pineapple Jalapeño Slaw

It's super quick to throw these refreashing and zesty tacos together.
white fish tacos with pineapple and jalapeno slaw

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Are you looking for a refreshing appetizer with a kick? Look no further. These white fish tacos with a roasted jalapeño slaw will leave everyone wanting more. 

Ironically, this recipe came from a friendly Open Fire BBQ competition down in Hondo, Texas.

We were making fish tacos when we realized we needed a slaw to complete the dish. Thankfully, the kitchen on site had the bare essential ingredients needed for a slaw, and I had cabbage, pineapple, and leftover roasted jalapeños.

It came out more flavorful than expected and is now a staple recipe in my house.

White Fish Tacos with Pineapple Jalapeño Slaw

Ingredients you’ll need 

  • Coleslaw mix
  • Jalapeños – I roasted the jalapeño, but you can use fresh. Roasting them mellows out the spice while adding a nice smoky flavor.
  • Pineapple
  • White sugar
  • Vinegar – preferably red wine vinegar.
  • Olive oil
  • Seasonings – salt, pepper, and garlic powder. 
  • Fish – I used Cod as its mild flavor makes the perfect taco, but any flaky white fish can be used.
  • Rub – I used Kosmos Garlic Garlic Rub. 
  • Tortillas – I prefer corn for this recipe.
  • Cilantro – optional for garnish.
slaw ingredients

Equipment you’ll need

  • Blackstone or Griddle – The Blackstone is ideal for this dish because you can heat the tortillas on one side while cooking the fish on the other. Due to the fact Cod is so flaky, cooking it on the Blackstone ensures you will not accidentally lose any pieces through grill grates. 
  • Knife
  • Cutting board
  • Bowl

How to make White Fish Tacos with Pineapple Jalapeño Slaw

1. Fire up the BBQ

I used a four-burner Blackstone BBQ for this cook

I heated half of the Blackstone to medium-low heat for the tortillas and the other half to medium-high for the jalapeños and fish. 

cod and tortillas on the grill
Cod is a flaky fish, so cooking it on the Blackstone ensures you will not accidentally lose any pieces through grill grates. 

2. The jalapeños

Roast the jalapeños for about 10 minutes or until soft, then finely chop.

3. The dressing

Add the red wine vinegar, sugar, salt, pepper, garlic powder, and olive oil to a small bowl and give everything a good mix.

3. The slaw

I like to make the coleslaw at least an hour before I’m going to serve the tacos, as the flavors are better after sitting for a bit.

Put the slaw mix into a large bowl.

Add the chopped pineapple to the bowl.  

Add the dressing to the bowl and mix until the slaw is nicely coated.

Place it in the fridge until you are ready to serve.

4. Season

Season your fish on all sides.

For this recipe I season with Kosmos Garlic Garlic rub. However, any basic SPG (salt, pepper, garlic) rub will work well.

5. Cook

This is not going to take long at all. You can do both pretty much at the same time.

Place your fish on the medium-high heat. It should only take about 5 minutes to cook all together. Flip carefully after a couple of minutes.

cod cooking a the grill

Place the tortillas on the medium-low heat. Flip after a minute or so. Once warmed, wrap in a kitchen towel to keep warm.

tortillas on a grill

6. Assemble

ingredients ready to make white fish with pineapple jalapeno tacos

Grab a warmed tortilla, place a nice chunk of Cod onto it, and then finish it off with a forkful of the slaw. 

a wooden board with white fish and pineapple and jalapeno slaw on it

Serve and enjoy immediately!

More taco inspiration

white fish tacos with pineapple and jalapeno slaw

White Fish Tacos with Pineapple Jalapeño Slaw

Flakey white fish wrapped in a warm tortilla and topped with a slightly sweet, lightly spiced coleslaw.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 8
Calories: 275kcal
Author: Alexandra Donnadio

Ingredients

  • 2 lbs Cod
  • 2 tbsp Kosmos Garlic Rub
  • Tortillas
  • Cilantro garnish optional

Coleslaw

  • 6 cups coleslaw mix
  • 2 jalapenos
  • ½ cup pineapple chopped
  • tbsp white sugar
  • 1 tbsp Kosher salt
  • ½ cup red wine vinegar
  • cup olive oil
  • ½ tbsp garlic powder
  • black pepper ground

Instructions

  • Bring half of the Blackstone to medium-low heat. Bring the other half to medium-high heat.
  • Season your fish on both sides, then place on the medium-high heat side of the grill. It should only take around 5 minutes to cook. Flip carefully half way through.
  • Warm the tortillas on the half that is set to medium-low heat. Flip after a minute or so then wrap in a kitchen towel to keep warm.
  • Make your taco by taking a warmed tortilla, place a chunk of cod onto it, and then a forkful of the pineapple jalapeño slaw. Sprinkle cilantro as a garnish if using.

Pineapple Jalapeño Slaw

  • Add the red wine vinegar, sugar, salt, pepper, garlic powder, and olive oil to a small bowl and give everything a good mix.
  • Roast the jalapeños for about 10 minutes or until soft, then finely chop and place in a large bowl.
  • Add slaw mix and pineapple to the bowl.
  • Add the dressing and mix until the slaw is nicely coated.
  • Place it in the fridge until you are ready to serve.

Nutrition

Calories: 275kcal | Carbohydrates: 27g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 1258mg | Potassium: 635mg | Fiber: 3g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 27mg | Calcium: 107mg | Iron: 3mg
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