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- 4 boneless white fish fillets (e.g., tilapia or mahi-mahi) - 2 tablespoons paprika - 1 tablespoon cayenne pepper - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - 8 small corn tortillas - 1 cup fresh pineapple, diced - ½ red onion, finely chopped - 1 jalapeño, minced (optional for added spice) - Juice of 1 lime - ¼ cup fresh cilantro, finely chopped Gathering the right ingredients is key. For the fish, I love using tilapia or mahi-mahi. They cook well and taste great. You will need a mix of spices to create the blackening blend. This includes paprika, cayenne pepper, garlic powder, onion powder, and oregano. Don't forget salt and pepper to enhance flavors. For the pineapple salsa, fresh ingredients make a big difference. Use ripe pineapple, red onion, and jalapeño if you like heat. Lime juice and chopped cilantro add freshness and balance. Finally, you'll need small corn tortillas to wrap everything up. This combination of ingredients makes the blackened fish tacos sing with flavor. {{ingredient_image_2}} To make the blackening spice blend, gather your spices. You need: - 2 tablespoons paprika - 1 tablespoon cayenne pepper - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste In a small bowl, mix these spices. Stir well. This blend gives the fish a bold flavor. Next, take your fish fillets. Pat them dry with a paper towel. This step helps the spice stick better. Rub the spice mixture all over the fish. Make sure to cover both sides. Now, it's time to cook the fish. Heat a heavy skillet or cast iron pan over medium-high heat. Add 2 tablespoons of olive oil. Wait until the oil shimmers but doesn’t smoke. Carefully place the seasoned fish fillets in the pan. Cook them for about 3-4 minutes on each side. The fish should be opaque and have a nice char. When done, remove the fish from the skillet. Use a fork to flake the fish into bite-sized pieces. While the fish cooks, prepare the pineapple salsa. You’ll need: - 1 cup fresh pineapple, diced - ½ red onion, finely chopped - 1 jalapeño, minced (optional for added spice) - Juice of 1 lime - ¼ cup fresh cilantro, finely chopped In a mixing bowl, combine the diced pineapple, chopped red onion, and minced jalapeño. Squeeze in the lime juice and add the cilantro. Toss gently until mixed. Let the salsa sit for a few minutes. This helps the flavors meld together. Now, warm your tortillas. Heat them on a dry skillet over medium heat. You can also warm them over a flame for a few seconds. This makes them pliable and adds a slight toast. To assemble the tacos, place a generous portion of blackened fish on each warm tortilla. Top it with a spoonful of the colorful pineapple salsa. For a finishing touch, add extra lime wedges and a sprinkle of fresh cilantro. Enjoy your delicious tacos! To get the perfect char on your fish, heat your skillet well. Use medium-high heat. The oil should shimmer but not smoke. Cook the fish for about 3-4 minutes on each side. Look for a nice crust and an opaque center. For fish, I love using tilapia or mahi-mahi. These types are mild and flaky. They soak up the spices well and cook quickly. You can also try snapper or catfish for a tasty change. To boost the flavor of your salsa, add diced mango or chopped bell pepper. Both add sweetness and crunch. If you like heat, a pinch of chili flakes can spice it up. You can also switch fruits. Try peaches or strawberries for a fresh twist. These fruits mix well with pineapple and add a new layer of taste. Serve your tacos on a big platter. This makes them look inviting. Arrange lime wedges and extra salsa in small bowls nearby. Guests can add their own salsa as they like. For garnishes, sprinkle fresh cilantro on top. You can also add slices of avocado for creaminess. These details make your dish pop and impress your guests. Pro Tips Perfectly Seasoned Fish: Ensure your fish is well-coated with the spice blend for the best flavor. Allow it to sit for a few minutes before cooking to let the spices penetrate the fish. Control the Heat: Use medium-high heat for cooking the fish to achieve that perfect blackened crust without burning the spices. Adjust the heat as necessary based on your stovetop. Customize Your Salsa: Feel free to add other ingredients to the pineapple salsa such as diced bell peppers or cucumber for added crunch and flavor. Make Ahead: You can prepare the spice mix and pineapple salsa a day in advance. This saves time and enhances the flavors as they meld together overnight. {{image_4}} You can mix up the fish in your tacos. Try different fish options like salmon or cod. Each type gives a unique taste. If you want a vegetarian option, use grilled mushrooms or spicy jackfruit. Both can add great flavor and texture. Salsa can be fun to change! Use tropical fruits like mango or papaya for a sweet twist. You can also spice things up. Add more jalapeños or chili powder to make it hotter. Experimenting with fruits and spices can create exciting new tastes in your tacos. To keep your blackened fish tacos fresh, store leftovers in the fridge. Use an airtight container for best results. Make sure the fish and salsa are separate. Store them this way to keep the flavors fresh. It’s best to eat leftovers within two days. For reheating, use a skillet over low heat. This method keeps the fish moist. If you prefer, you can also microwave the fish briefly. Just cover it to prevent drying out. Heat the tortillas on the skillet for a few seconds. This keeps them soft and warm. You can freeze both the fish and the salsa. To freeze the fish, let it cool completely. Wrap it tightly in plastic wrap or foil. Place it in a freezer bag to avoid freezer burn. The salsa can go into a separate airtight container. When you want to use frozen fish, thaw it in the fridge overnight. You can also use the microwave on a low setting. For the salsa, thaw it in the fridge too. Use it within a month for the best taste. For blackened tacos, I recommend using boneless white fish fillets. Tilapia and mahi-mahi work great. These fish have a mild taste and cook well with the blackening spices. Their texture holds up nicely in a taco too. Yes, you can prepare parts of these tacos ahead of time. Cook the fish and make the salsa a few hours before serving. Store them separately in the fridge. When ready to eat, warm the tortillas and assemble your tacos. This makes it easy for a quick meal. The spice level can vary based on your preference. The cayenne pepper gives them a nice kick. If you like it milder, use less cayenne in the spice mix. You can also skip the jalapeño in the salsa. Adjust the heat to suit your taste! Fish tacos go well with many sides. Consider serving them with: - Cilantro lime rice - Black bean salad - Fresh corn on the cob - Chips and salsa These sides add color and flavor to your meal. Enjoy mixing and matching! You learned how to make tasty blackened fish tacos. We covered ingredients, preparation, and tips for a great meal. Perfecting flavors and presentation makes these tacos stand out. Explore variations like different fish or adding fruit to your salsa. With proper storage, you can enjoy leftovers later. These tacos are fun to make and share. Enjoy cooking and tasting every bite.

Blackened Fish Tacos with Pineapple Salsa

Delicious tacos filled with blackened fish and topped with a fresh pineapple salsa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets boneless white fish (e.g., tilapia or mahi-mahi)
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 8 small corn tortillas
  • 1 cup fresh pineapple, diced
  • 0.5 cup red onion, finely chopped
  • 1 jalapeño minced (optional for added spice)
  • 1 lime juice of
  • 0.25 cup fresh cilantro, finely chopped

Instructions
 

  • In a small mixing bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Stir well to create a flavorful blackening spice blend.
  • Using a paper towel, pat the fish fillets dry to remove excess moisture. Generously rub the spice mixture over both sides of each fillet, ensuring even coverage for maximum flavor.
  • Heat the olive oil in a heavy skillet or cast iron pan over medium-high heat. Allow the oil to heat until it shimmers but doesn't smoke.
  • Carefully add the seasoned fish fillets to the hot skillet. Cook for approximately 3-4 minutes on each side, or until the fish is fully cooked through, opaque, and has developed a beautiful char. Once done, remove from heat and use a fork to flake the fish into bite-sized pieces.
  • While the fish is cooking, prepare the pineapple salsa. In a mixing bowl, combine the diced pineapple, chopped red onion, minced jalapeño (if using), lime juice, and chopped cilantro. Toss gently to mix all the ingredients well, and set aside to let the flavors meld.
  • Warm the corn tortillas: heat them on a dry skillet over medium heat or directly over the flame for just a few seconds on each side until they are pliable and slightly toasted.
  • To assemble your tacos, place a generous portion of blackened fish onto each warm tortilla. Top with a spoonful of the vibrant pineapple salsa.
  • For a finishing touch, garnish the tacos with extra lime wedges and a sprinkle of fresh cilantro for added color and flavor.

Notes

Serve the tacos on a large platter with lime wedges and extra salsa for guests.
Keyword blackened, fish, pineapple salsa, tacos