Pineapple Fish Tacos with Jalapeño Mayo

Highlighting the special place that ‘fush’ has in the nation’s heart, iconic fish shop Mangonui Fish Shop has been rebranded to the Mangonui Fush Shop for a limited time. The rebrand is led by Best Foods mayo in a bid to drive awareness around eating local Kaimoana following a drop in seafood export revenue in the wake of the global pandemic. The Mangonui Fush Shop has created a selection of a limited-edition dishes for visitors to try that have been made with Best Foods mayo. Check out this gorgeous recipe for Pineapple Fish Tacos with Jalapeño Mayo!

MAKES: 10 tacos


  • ½ cup Best Foods Mayonnaise
  • 3 tbsp pickled jalapeños, chopped
  • 3 tbsp lemon juice
  • 2 cups pineapple pieces
  • 2 red capsicums, diced
  • ¼ red onion, diced
  • 3 tbsp fresh coriander, chopped
  • Salt and pepper
  • 600g firm white fish
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • ½ tsp chilli flakes
  • 2 tbs cooking oil
  • 10 small tortillas
  • 2 avocados, sliced


  1. Place the Best Foods mayonnaise, chopped jalapeños and 1 tbsp of lemon juice into a small bowl or jar. Stir to combine.
  2. Place pineapple, capsicum, red onion and coriander into a bowl and mix to combine. Season salsa to taste with up to 2 tbsp lemon juice, salt and pepper.
  3. Add smoked paprika, cumin seeds, oregano and chilli flakes to a bowl. Season with salt and pepper. Stir in 1 tbsp lemon juice and 1 tbsp extra virgin olive oil.
  4. Cut the fish into 10 strips and place into the bowl and fold to coat fish evenly.
  5. Heat 2 tbsp oil in a pan and once hot, add the fish in a single layer (cook in batches if required). Cook fish for 2 minutes per side until golden.
  6. While fish is cooking, heat a dry frying pan over high heat and warm tortillas one at a time for 20 seconds per side.
  7. To assemble: place a warmed tortilla onto a plate, add a few slices of avocado, a piece of fish, top with pineapple salsa, and spoon over jalapeño mayo.
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