Grilled Fish Tacos with Tomatillos and Pineapple

Serves: 4


1/2 Tbsp fresh lime juice

2 Tbsp Flying Olive Lime Extra Virgin Olive Oil, divided

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

½ small red onion, finely chopped

½-1 jalapeno, thinly sliced

¼ small pineapple, cut into ¼ “pieces

½ tsp salt, divided

½ tsp pepper, divided

4 medium tomatillos, husks removed and halved, top to bottom

1 ¼ pound fish fillets such as tilapia, cod, or halibut

¾ cup fresh cilantro leaves

Honey or sweetener of choice, if desired

8 corn tortillas, lightly charred


In a bowl, combine the lime juice, 1 Tbsp Flying Olive Lime Extra Virgin Olive Oil, Flying Olive Pineapple Balsamic Vinegar, red onion, jalapeno, and the pineapple. Add ¼ tsp salt, and ¼ tsp pepper.

Heat the grill to medium-high (or use a grill pan). Grill the tomatillos until lightly charred and beginning to soften, about 3-4 minutes per side.

Brush the remaining Flying Olive Lime EVOO on the fish fillets. Season with the remaining salt and pepper. Grill until lightly charred and opaque throughout, 2-4 minutes per side, depending on the thickness of the fish.

Cut the grilled tomatillos into ½” pieces and fold them into the pineapple mixture along with the cilantro. Taste and add honey or sweetener, if needed.

Fill the tortillas with the fish and top it with the salsa.

Inspired by a recipe in Woman’s Day Magazine, September 2017

Submitted by Barb L.