Preparation Instructions

Pineapple Salsa: First, let’s make our salsa by dicing a ripe pineapple into small bits and setting aside. Chop about 1/2 cup of larger chunks and place into a small pot with a splash of water and 1 Tbsp. of sugar. Cook on medium low heat for 10 minutes or until the pineapple is softened. Blend the softened pineapple and place into a large dish with your other ingredients and give it a toss. Add a pinch of salt and lime juice to liven things up. Store in your fridge for up to 5 days.

Charred Jalapeño Crema: Char 1 or 2 jalapeños (depending on spice tolerance) over an open fire. The skin will quickly blacken, so keep an eye on them. Take off heat and place into a bowl of cold water and remove the burnt skin. If your spice tolerance is low, remove the seeds. Process jalapeños in a blender with your Mexican crema, avocado, lime juice and zest, and a pinch of salt.

Fried Beer-Battered Fish: In a large pot, heat neutral oil to 350°F. Add ingredients for beer batter into a bowl and mix. It should be slightly runny but not watery. Using Morey’s delicious Tilapia Seasoned Grill, dredge in a light coating of all-purpose flour. Remove from flour and shake off excess. Place into your beer batter mixture and coat evenly. Gently place your fish into the hot oil and cook for a total of 6 minutes or until you get a nice golden crust. Salt after removing from oil.

To Serve: To assemble, heat up  tortillas. Place a small bed of cabbage over top of tortilla, followed by crispy fish. Top with pineapple salsa and a good drizzle of the jalapeño crema and cilantro if desired.


  • 4 tortillas

    Beer Battered Fish: 
  • 2 fillets of Morey’s Tilapia Seasoned Grill, cut in half into 4 large pieces
  • 1 can (12 oz) beer (or club soda)
  • 1 cup all-purpose flour
  • 2 tsp. salt
  • 1 tsp. baking soda

    Pineapple Salsa:
  • 1/2 cup pineapple puree
  • 3/4 cup diced pineapple
  • 2 Tbsp. diced red pepper
  • 2 Tbsp. minced shallot
  • 2 Tbsp. minced jalapeño
  • 2 Tbsp. chopped cilantro
  • Juice and zest of half a lime
  • Pinch of salt

    Jalapeño Crema:
  • 2 jalapenos
  • 1/2 avocado
  • 1/2-3/4 cup Mexican crema
  • Juice and zest of half a lime
  • Pinch of salt

Prep Time
10 min

Cook Time
35 min

Serving Size

Additional Product Options
You can also use:
Wild Cod Butter and Herb

Drink Pairings

Vinho Verde



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Recipe Name
Crispy Tilapia Tacos with Pineapple Salsa
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