Thai Style Fish Tacos Meal #FishFridayFoodies

Thai Style tacos adorn a plate with grilled pineapple and coconut rice.
Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice

Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice

By Sue Lau |Palatable Pastime

This turned out, unexpectedly, to be a posting of a whole meal, since I was running short on time to separate out the recipes and didn’t want you to wait for components. My posting queue is getting long in the tooth anyway.

The tacos I planned to do for Fish Friday Foodies. I wasn’t sure for a bit how I wanted to proceed but didn’t want to do Bang Bang style since I already have that recipe posted with shrimp. I decided to grill, and since it was nice weather, that turned out to be a perfect choice. I originally was going to put pieces of grilled pineapple on the taco but just left it on the side. You can add it in if you wish- I wanted the fish to not be obscured for the photo any more than adding the peanut sauce does.

The peanut sauce I did a little differently than usual- often it has coconut milk in it, but since I wanted to do a coconut style rice I didn’t want to go overboard with that flavor. Also, the coconut rice is not the usual type either- it is usually made with the rice cooking in coconut milk. Generally I find that a bit sweet so I opted to use some leftover rice and concoct a coconut fried rice, which adds a lot of coconut flavor and a bit of crunch from the nuts. While coconut rice isn’t usually my favorite sort of thing, the rice in this turned out to be my favorite part of the meal. Bill still said his favorite part was the taco and asked when I would be opening a food truck. (not something I aspire to do really).

Another thing I did in this was to use Mandarin pancakes, but you can use thin flour tortillas if you like. A lot of Asian restaurants do that anyway (as if they think people can’t tell the difference). But adding a bit of sesame oil brushed on during grill time goes a long way to provide authentic flavor.

And I know it seems like a heck of a laundry list of ingredients, but it is four recipes here. As posted, there is going to be a bit of leftover pineapple, and you will probably have extra peanut sauce. I did make a batch of pineapple chutney with my leftover and will be posting that soon with some Tandoori chicken  kebabs. Leftover peanut sauce can be used up in things as simple as chopped raw vegetables as a snack dip.

But I hope you enjoy the meal- it makes planning easy to have it all in one place, but even so, if you want to mix and match recipes, I have them separated out for easy printing by themselves.

Until next time-


Fish Friday Foodies

Fish and Seafood with a Bit of Spice

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Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice

Thai Style Fish Tacos

  • Servings: 2-3
  • Time: 1hr 10mins
  • Difficulty: easy
  • Print

Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice

Prep= 15 mins Marinate=45 mins Cook=10mins


  • 9  ounces tilapia filets
  • 5-6 Mandarin pancakes or small thin flour tortillas, brushed lightly with toasted sesame oil
  • 2 cups finely shredded green cabbage
  • 1/2 medium carrot, finely shredded
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 fresh lime, cut into wedges

Marinade Ingredients:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon melted coconut oil
  • 1 tablespoon grated ginger root or galangal root
  • 1-1/2 teaspoons brown sugar
  • 1 scallion, thinly sliced
  • 1 small red hot Thai chile, thinly sliced


  1. Stir together marinade ingredients and place with fish in a ziploc bag; allow to marinate for about 45 minutes.
  2. Toss together the cabbage, carrot,  onion and cilantro; set aside.
  3. Grill fish on an oiled mesh grate for several minutes each side (or until  firm),  turning once. Remove from grill and chop into chunks.
  4. Brush pancakes or tortillas lightly with sesame oil and toss on grill briefly to warm; remove and cover with a towel.
  5. Build tacos on pancakes or tortillas with small pieces of fish, tossed cabbage mix,  a drizzle of peanut sauce, and a lime wedge.

From the kitchen of

Coconut Fried Rice

  • Servings: 4-6
  • Time: 25mins
  • Difficulty: easy
  • Print

Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice


  • 3 cups cold cooked long grain rice or jasmine rice
  • 2 tablespoons coconut oil
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1/2 medium carrot,  grated
  • 1/2 cup sliced scallions
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup toasted sweetened coconut
  • 1/3 cup toasted slivered almonds
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh cilantro


  1. Heat coconut oil in a large skillet and add onions, cooking until golden brown.
  2. Stir in the garlic, rice, carrot, scallions, lime juice, soy sauce, and oyster sauce, stirring rice over medium heat until mixture dries somewhat.
  3. Season to taste with salt and black pepper, then stir in the coconut, almonds and cilantro just before serving.

From the kitchen of

Grilled Pineapple

  • Servings: 6
  • Time: 20mins
  • Difficulty: easy
  • Print

Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice


  • 1 whole fresh ripe pineapple, peeled and cut into six wedges with core trimmed off
  • 1 tablespoon brown sugar
  • 2 tablespoons water


  1.  Mix brown sugar with water and set aside.
  2.  Brush pineapple with sugar water and grill until lightly browned, basting as it cooks.
  3.  Serve pineapple cut into wedges with spicy peanut sauce, if desired.

From the kitchen of

Spicy Thai Peanut Sauce

  • Servings: 4
  • Time: 15mins
  • Difficulty: easy
  • Print

Thai Style Fish Tacos with Peanut Sauce, Grilled Pineapple and Coconut Fried Rice

Yield: one cup


  • 1/2 cup natural peanut butter
  • 1/4 cup Thai sweet chili sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons sriracha sauce or sambal chili paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce


  1. Whisk together ingredients in a small bowl.

From the kitchen of

You might also like:

Thai Salmon Curry

Crispy Tilapia with Spicy Thai Basil Sauce

Copycat Bang Bang Shrimp Tacos

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18 responses

    • Thanks! I was a bit lazy and used frozen ones- but the texture is so different from flour tortillas! I had bought those so I could make a quick mooshoo meal, but I guess I’ll have to buy more or just make from scratch.


  1. I love Thai food and have ever since visiting there twice. What a great way to serve fish tacos! I’m certainly pinning and saving this recipe, Sue! Thank you!


    • I sort of got behind with my posting. LOL I think that has been going on for a couple of years now—thought I might trying knocking them out at once! FG didn’t like a plated meal, but then again, who cares about FG?


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