These Hawaiian fish tacos are the ultimate healthy summer meal! White fish is grilled in garlic soy sauce, served in tortillas with pineapple slaw + jalapeño yoghurt sauce.
Taco night is always the best night in our house. Anyone else agree? But these Hawaiian fish tacos are truly something special. The first bite will transport you to Maui, a delicious tropical paradise!
Fish is marinated in garlic soy sauce, then grilled until golden. It’s then stuffed into charred tortillas with a bright and zesty pineapple slaw and creamy jalapeño yoghurt sauce.
I just love the sweet and spicy flavours in these tacos! Plus, the jalapeño yogurt sauce is like the icing on the cake! These fun summery tacos are full of flavour which makes them the perfect healthy and easy weeknight dinner.
Ingredients you’ll need
To make these Hawaiian style fish tacos you’ll need a mix of spices, a few ingredients for the slaw and yogurt sauce.
- White fish: I used barramundi fillets, but mahi-mahi or cod would be great too.
- Soy sauce: I used low-sodium soy sauce, but you can use tamari or coconut aminos for a gluten-free alternative.
- Garlic: You’ll need 2 cloves for the fish and yogurt sauce.
- Lime juice: Gives the fish the oomph it needs and brings the jalapeño yogurt sauce to life with fresh, zesty flavor!
- Pineapple: Fresh is best, but you can also use canned pineapple to make the slaw.
- Cucumber: You’ll need a Lebanese/ Persian cucumber to make the slaw.
- Onion: Either red or brown onion works here.
- Basil: A good handful of fresh basil is needed to make the sauce.
- Coriander (cilantro): For the pineapple slaw and yogurt sauce!
- Cabbage: I used a combo of green and red cabbage for a bright colorful pineapple slaw.
- Yoghurt: We use Greek yogurt instead of mayo here to keep the sauce fresh and light.
Complete list of ingredients and amounts is located on the recipe card below.
How to make Hawaiian fish tacos
Marinate the fish: Place the fish in a bowl with the soy sauce, garlic and lime juice. Toss to coat and refrigerate overnight or for 10 minutes.
Jalapeño yoghurt sauce: Add the yoghurt, basil, coriander (cilantro), Jalapeño, garlic, lime juice and salt to a blender or food processor and blend until smooth.
Pineapple slaw: Add the cabbage, pineapple, onion, coriander (cilantro) to a large mixing bowl. Pour over 1/4 cup of the jalapeño yoghurt sauce and toss to combine.
Cook fish: Heat a pan over a medium heat and cook the fish (skin side down) for 4-5 minutes on each side. Flake with a fork and set aside.
Build the tacos: Heat the tortillas over a hot pan or over a gas flame until slightly charred (if desired), add the pineapple slaw, flaked fish and drizzle over the sauce and enjoy!
How to store
- Make ahead: The yoghurt sauce can be made the day before.
- Refrigerator: Store leftover garlic soy fish, yoghurt sauce and pineapple slaw in seperate airtight containers for 3-4 days.
- Reheating: Reheat the leftover fish in a skillet for 2-3 minutes or heated through. Assemble as tacos or enjoy in a taco salad bowl.
Tips and tricks
- Do not overcook the fish. The fish should easily flake apart with a fork.
- If making the slaw ahead of time, add the yoghurt sauce right before serving. This is so it does not get watery.
Variations
- Fruit: Swap the pineapple for freshly diced mango or papaya.
- Spicy: Add the seeds of the jalapeños to the yoghurt sauce. Add ½ teaspoon of cayenne pepper to the fish marinate if desired too.
- Gluten-free: Use grain free almond flour tortillas or gluten free corn tortillas.
- Dairy-free: Swap the greek yoghurt for a dairy-free yoghurt or coconut cream and use gluten free tamari soy sauce.
- Salad bowl: Instead of serving the fish and accompaniments in a tortilla you can serve them over cauliflower rice, rice or quinoa.
Recipe FAQ
Hawaiian fish tacos are a fusion of Mexican and Hawaiian flavours, featuring grilled or fried white fish like mahi-mahi or ono, served in soft tortillas with tropical toppings, such as a fruity salsa, crunchy slaw and typically a creamy lime-cilantro dressing, a spicy mayo-based sauce, or a fruity and tangy Hawaiian-style sauce to enhance the flavours.
Choose a fresh, flaky, and mild-tasting white fish, such as, cod, mahi mahi or barramundi (if in Australia). Use whichever fish is more widely available to you, inexpensive, and holds up well to high heat.
Yes! Cook the fish in the air fryer at 200°C/ 400°F for about 8-10 minutes or until opaque and easily flakes.
More taco recipes
Honey Chipotle Shrimp Tacos with Mango Salsa
Baked Sweet Potato Mushroom Tacos
If you try this Hawaiian fish tacos recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Hawaiian Fish tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Makes 8
- Category: Lunch, dinner
- Method: Stovetop
- Cuisine: Hawaiian
Description
These Hawaiian fish tacos are the ultimate healthy summer meal! White fish is grilled in a garlic soy sauce, served in tortillas with pineapple slaw + jalapeño yoghurt ranch sauce.
Ingredients
- 450g white fish fillets (barramundi, cod or Mahi-mahi)
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 8 flour or corn tortillas, to serve
Jalapeño yoghurt sauce:
- 1/2 cup plain greek yoghurt
- 1 tablespoon lime juice
- 1 jalapeño (remove seeds for less heat)
- 1 garlic
- 1 cup basil leaves
- 1/2 cup coriander (cilantro) leaves
- 1 teaspoon salt
Pineapple slaw:
- 2 cups fresh chopped pineapple, diced
- 1 lebanese (persian) cucumber, diced
- 1/2 cup coriander (cilantro), chopped
- 1/3 cup brown onion, diced
- 2 cups shredded cabbage
Instructions
- Place the fish in a bowl with the soy sauce, garlic and lime juice. Toss to coat and refrigerate overnight or for 10 minutes.
- Add the yoghurt, basil, coriander (cilantro), Jalapeño, garlic, lime juice and salt to a blender or food processor and blend until smooth.
- Add the cabbage, pineapple, onion, coriander (cilantro) to a large mixing bowl. Pour over 1/4 cup of the jalapeño yoghurt sauce and toss to combine.
- Heat a pan over a medium heat and cook the fish (skin side down) for 4-5 minutes on each side. Flake with a fork and set aside.
- Heat the tortillas over a hot pan or over a gas flame until slightly charred (if desired), add the pineapple slaw, flaked fish and drizzle over the sauce and enjoy!
Notes
Store leftover garlic soy fish, yoghurt sauce and pineapple slaw in seperate airtight containers for 3-4 days.
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