Tilapia Tacos with Roasted Pineapple-Black Bean Salsa

tilapia tacos with roasted pineapple-black bean salsa
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 slices pineappler (1/2-inch thick)
  • 4 4 - 5 ounces tilapia fillets
  • Salt and pepper
  • 1 1/2 tablespoons EVOO
  • 2 tablespoons plus 1 tsp. lime juice
  • 1 15 ounce can black beans, rinsed
  • 1/2 cup cilantro, roughly chopped
  • 1/2 small red onion, finely chopped (about 1/2 cup)
  • 2 tablespoons finely chopped jalapeni
  • 8 corn tortillas (6-inch), warmed


Preheat the broiler. Arrange the pineapple on a foil-lined baking sheet. Broil until lightly browned, 12 to 15 minutes. Let pineapple cool, then chop.

Season the fillets with salt and pepper; rub with 1/2 tbsp. EVOO. Arrange the fillets on a baking sheet and drizzle with 1 tsp. lime juice. Broil until opaque and flaky, 8 to 10 minutes.

Toss the pineapple with the black beans, cilantro, onion, jalapeno and remaining 2 tbsp. lime juice and 1 tbsp. EVOO; season. Using a fork, flake the fish and divide among the tortillas. Top with the salsa.