Polenta-crusted fish tacos with Pineapple Salsa. Gluten-free recipe.

Get ready for summer with this refreshing (and super easy) Californian classic taco recipe. Pan-fried juicy fish, creamy avocado sauce, refreshing pineapple salsa and crunchy chili seeds served on a warm soft corn tortilla. Don’t forget the lime and sauces. Nothing adds a fresh zing to taco like lime.

Best served with an ice-cold bottle of Corona beer or with a glass of frozen strawberry Margarita.

Fish makes a healthy taco filling, and it tastes absolutely delicious. This fish is fried in a polenta crust. Simple but delicious! Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be used here; I like gurnard, cod, snapper or tarakihi.

Tip: I recommend using a good quality high point cooking oil for frying such as grapeseed oil. You might have heard that grapeseed oil is healthy because it contains unsaturated fats, in addition to small amounts of vitamins like vitamin E. Grapeseed oil has been tied to lower cholesterol levels, improved heart health, and certain other health benefits.

Put a new twist on the classic. Add some Mexican roasted seeds.

Crunchy roasted seeds with hints of spicy chili and zesty lime – these are positively addictive! Seriously so addictive! Gluten free, healthy and the perfect pick-me-up snack that is both savoury and a bit spicy. I love these to serve at an outdoor summer party with some freshly made tacos.

Something to Crow About spicy Mexican roasted seeds will make your taste buds craving for healthy foods.


2-3 Serves

  • 300g white fish fillet (I use Gurnard fillet), cut into 5cm pieces
  • 1 cup polenta
  • Oil for frying (I use grapeseed oil)
  • 1 red capsicum, chopped
  • 1 cup chopped pineapple
  • 1/2 cup Spicy Mexican Roasted Seeds
  • bunch of fresh coriander
  • 1 big ripe avocado
  • one fresh green jalapeno pepper, finely chopped
  • 1 cup finely sliced red cabbage, seasoned with sea salt and lime juice
  • 2 limes, cut into wedges
  • red onion, finely chopped
  • 1/2 cup sour cream
  • corn tortillas (I use Tio Pablo brand)
  • sea salt
  • black pepper


  1. Fish. Drizzle the fish pieces with a little oil and mix gently. Mix salt, black pepper, and polenta together in a shallow bowl. You can also add your favorite herbs or spices at this stage. Mix the fish with polenta crumbs thoroughly. Making sure fish chunks are completely covered. Discard excess polenta.
  2. Heat 1-2 tbsp of grapeseed oil in cast iron skillet, add the fish. Fry the fish in batches, about 2-3 minutes per side, until golden and fully cooked. Remove onto a paper-towel lined dish. Remove remaining polenta crumbs from the frying pan with a paper towel. Be careful, it’s hot. I usually hold a paper towel with tongs. Then add some oil and fry the remaining fish.
  3. Pineapple salsa. In a medium bowl, combine pineapple, capsicum, coriander leaves, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste.
  4. Guacamole. In a medium bowl, mash together the avocado, lime juice, and salt. Mix in coriander leaves and chopped chili.
  5. Heat corn tortillas. Assemble each taco with fish, red cabbage, pineapple salsa, spicy Mexican roasted seeds, guacamole, sour cream and coriander leaves. Serve immediately with lime wedges and Tabasco sauce. Enjoy!




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