A fan of fish tacos or looking for something new, try these Coconut-Lime Fish Tacos. Iowa Edelweiss with its pineapple notes and flavors is an outstanding complement to the spices and tropical flavors in these Coconut-Lime Fish Tacos.


  • 3 Tbsp fresh lime juice
  • 3 Tbsp honey
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • ¾ tsp salt
  • ¼ tsp chili powder
  • lbs mild white fish, like cod or tilapia, cut into 3-inch pieces
  • 2 mangos, peeled, cored, and diced
  • cups diced pineapple
  • ¼ cup finely chopped red onion
  • cups finely shredded cabbage
  • ½ cup finely julienned jicama
  • ½ cup sweetened flaked coconut
  • ¼ cup roughly chopped cilantro
  • ¼ cup coconut, vegetable, or light olive oil
  • 8 6- inch corn tortillas, warmed


  1. To make marinade, combine lime juice, honey, cumin, coriander, salt, and chili powder in medium bowl. Pour into zip bag. Add fish. Marinate about 15 minutes. Remove fish from marinade. Set aside. Pour marinade into saucepan. Bring to a boil over medium heat. Boil for 1 minute. Remove from heat. Cool completely. Combine mangos, pineapple, onion, cabbage, jicama, coconut, cilantro, and marinade in medium bowl. Set aside. Meanwhile, heat 1 tablespoon oil in large skillet. Place a quarter of fish in skillet. Cook about 4 minutes. Turn and cook about 3 minutes (or until internal temperature reaches 145°F). Remove from skillet. Repeat with remaining fish. Fill tortillas with fish and mango-pineapple mixture. Serves 4 (2 tacos/serving).

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Edelweiss

Iowa Edelweiss is a semi-sweet white wine with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. Made entirely from Edelweiss grapes grown in our Iowa vineyards, it pairs well with spicy Asian foods, meats seasoned with Caribbean-jerk spices, and salads with pineapple, pear, apple, or papaya. Serve chilled.