A Catering & Personal Chef Company


A Tropical Relish Perfect for Fish Tacos

I love tacos. Who doesn’t? And my favorite taco in San Francisco is the Taco Tropical over at Loló on Valencia St. While not your traditional taco, these panko-crusted shrimp tacos are served in a thin crisp jicama shell with pineapple relish and chipotle aioli, topped with cilantro and pickled onions. It’s the perfect flavor and texture balance!

Because imitation is the best from of flattering, I decided to recreate the recipe as the perfect addition to our new summer menu. This recipe took lots of painstaking recipe research on my part. I had to visit Loló several times…eating tacos and drinking margaritas. It was tough! Luckily my hard work paid off. These tacos photographed below, as a mini version, made the perfect passed appetizer for last night’s cooking event.

This pineapple and tomato relish is perfect for shrimp or fish tacos. It is equally as tasty on a piece of streamed white fish or grilled chicken. A nice piece of avocado would be the perfect addition too!


Taco Tropical Pineapple Relish ~ Yields relish for 6 full-size tacos or 20 mini taco servings


½ clove of garlic, grated on a microplane

1 knot of fresh ginger, grated on a microplane to yield 1 teaspoon

½ of 1 lime, juiced

ripe pineapple, ½ cup small diced

ripe tomatoes, preferably plum or Campari variety, ½ cup small diced

¼ cup cilantro, leaves picked, loosely packed

½ jalapeno, finely diced

salt & pepper to taste


Begin by placing grated garlic and ginger in a small mixing bowl. Whisk in the lime juice. If your lime is on the dryer side, you may want to add the juice from the second half. Gently fold in the tomatoes, pineapple and jalapeno. Season with salt and pepper to taste.

Let salsa sit for at least 10 minutes to incorporate flavors before eating, but no longer than 1 hour. The pineapple’s acidity will begin to breakdown the tomatoes to an undesirable consistency after the first hour.

When ready to serve, thinly slice the cilantro into chiffonades and add to the relish mixture. Taste again. Add additional salt or pepper, only if needed. Enjoy!

Anne ReynoldsComment