Usually when people think about Mexican food, fish isn’t the first thing that comes to mind. But did you know that Mexico has plenty of coastline and a lot of streams and rivers that make seafood especially popular?

One Mexican-inspired entree that’s become popular north of the border in recent years is the fish taco. You can find them at fast-food establishments as well as upscale restaurants.

Here’s a recipe for some easy-to-make fish tacos with a fruity-tangy salsa. The recipe is inspired by a recipe from Deborah Schneider’s “Baja” cookbook, which uses fresh fruit. They would be great on the grill, but when the weather doesn’t cooperate, a broiler (or even a skillet on the stove top) will work just as well.

Tacos by the Sea
1 5½-ounce can chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
½ pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeno or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 6-inch corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional
Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, ½ teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.
Combine the pineapple chunks, lime juice, onions, chili, cilantro, honey, remaining ½ teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.
Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.
Yield: Serves 4.
Approximate nutritional analysis per serving: 212 calories, 19 percent of calories from fat, 5 grams fat (1 grams saturated), 21 milligrams cholesterol, 32 grams carbohydrates, 12 grams protein, 347 milligrams sodium, 4 grams fiber.