Crispy Island Fish Tacos with Pineapple Salsa & Cilantro Lime Aioli

Name: Crispy Island Fish Tacos with Pineapple Salsa & Cilantro Lime Aioli
Cook time: 90 min
Yield: 3 servings
Ingredients: 1 large white fish fillet; 1 tbsp Cajun seasoning; 1 tsp dried thyme; 1 tsp mustard; 2 garlic cloves minced; Juice of two limes; Salt; Pepper; Flour; Oil for frying; 3 small tortillas; 1 cup diced pineapple; 1/2 cucumber diced; 1 tomato diced; 1 small red onion; Cilantro; 1/2 cup mayo; Cilantro; 1 garlic clove; Sugar; Cumin (pinch)

Learn how to make crispy seasoned fish tacos topped with bright pineapple salsa and creamy cilantro lime aioli. This class teaches you how to balance crunch, acidity, freshness, and flavor to create tacos that feel restaurant worthy at home.

General Info & Pricing

90 Mins

Session Duration

beginner

Level

$30

Private Session

$30

Group Class

Ingredients

1 large white fish fillet

1 tbsp Cajun seasoning

1 tsp dried thyme

1 tsp mustard

2 garlic cloves minced

Juice of two limes

Salt

Pepper

Flour

Oil for frying

3 small tortillas

1 cup diced pineapple

1/2 cucumber diced

1 tomato diced

1 small red onion

Cilantro

1/2 cup mayo

Cilantro

1 garlic clove

Sugar

Cumin (pinch)

Tips & Swaps

* Dry fish helps create a crispier exterior when frying * Don’t overcrowd the pan while frying or the fish may steam instead of crisp * Taste the pineapple salsa before serving, depending on the sweetness of the pineapple, you may want slightly more lime or salt * Fresh lime juice is highly recommended for the brightest flavor * Warm tortillas slightly before assembling tacos for the best texture * The cilantro lime aioli can also be used as a dip or sandwich spread * For extra heat, optional finely chopped scotch bonnet or jalapeño can be added to the salsa or aioli

Preparation

* Wash and dry all produce thoroughly * Pat fish fillet dry with paper towels * Remove any bones from fish if necessary * Bring fish to room temperature about 15–20 minutes before class for more even cooking * Wash cilantro and limes * Have frying oil, skillet/pan, and mixing bowls ready * Have paper towels or a wire rack ready for draining fried fish