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Four made up fish tacos with pineapple slaw, jalapeño sauce and tortillas on the side.

Hawaiian Fish tacos

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Makes 8
  • Category: Lunch, dinner
  • Method: Stovetop
  • Cuisine: Hawaiian


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.


  • 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


  1. Place the fish in a bowl with the soy sauce, garlic and lime juice. Toss to coat and refrigerate overnight or for 10 minutes.
  2. Add the yoghurt, basil, coriander (cilantro), Jalapeño, garlic, lime juice and salt to a blender or food processor and blend until smooth.
  3. 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.
  4. 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.
  5. 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!


Store leftover garlic soy fish, yoghurt sauce and pineapple slaw in seperate airtight containers for 3-4 days. 

Keywords: fish tacos, pineapple slaw. jalapeño yogurt sauce,