• 1 pound tilapia, cut into large chunks
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon sazón completa (complete seasoning mix)
  • 1 teaspoon Caribbean seasoning
  • 2 limes, juiced
  • 2 Tablespoons olive oil
  • 2 avocados, diced for topping
  • red cabbage, shredded for topping
  • 1/3 cup chopped cilantro for topping 
  • 1/2 cup pineapple preserves, heated (heat in the microwave for 30 seconds)
  • 1 red chili pepper, diced
  • corn tortillas
  • pineapple salsa (recipe below)

Place tilapia in a glass dish. In a small bowl, combine dry seasonings, then rub seasonings on both sides of the fish. Squeeze the lime juice over the fish then cover and refrigerate while you are preparing other dishes. (If you want to prepare this dish ahead of time, just omit the lime juice and add shortly before cooking. Otherwise, you could have ceviche!) Prepare your pineapple salsa (recipe below) and get your toppings ready. (Dice the avocados, shred the cabbage and chop the cilantro). Place the corn tortillas between damp (not soaked) paper towels and heat them in the microwave for about 20 seconds. This will keep them from being too dry and tearing apart. Add olive oil to your skillet/pan and heat to medium-high heat. Place tilapia in the skillet and cook for about 3-5 minutes per side. In a small bowl, add the diced, red chili pepper to the pineapple preserves, then heat in the microwave for 20-30 seconds to melt. To serve the Hawaiian Fish Tacos, place the melted pineapple preserves on the bottom of a tortilla and spread with a spoon. (The heat from the chili pepper is a nice balance to the sweet pineapple). Add a couple of pieces of fish, then top with the pineapple salsa, avocado, extra cilantro and cabbage. Enjoy!



  • 1 to 1 1/2 cups fresh pineapple, cut into chunks
  • 1/2 cup red onion, diced
  • 1 chili pepper or habanero pepper, diced
  • 1/2 cup cilantro, chopped

Mix pineapple, red onion, chili pepper (or habanero) and cilantro together. Stir gently then set aside for flavors to marry.