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Blackened Fish Tacos with Pineapple Salsa

These blackened fish tacos are bursting with flavor, featuring tender fish paired with a fresh and zesty pineapple salsa.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 lb Fish Fillets Recommended: firm white fish like tilapia, mahi-mahi, snapper, or salmon.
  • 2 tbsp Blackening Seasoning A mix of smoked paprika, cayenne pepper, garlic powder, and dried thyme.
  • 2 tbsp Olive Oil For frying.
  • 8 pieces Corn or Flour Tortillas Soft and pliable for filling.
For the Pineapple Salsa
  • 1 cup Pineapple, diced can use canned for convenience.
  • 1/4 cup Red Onion, diced Adds crunch and mild bite.
  • 1/4 cup Cilantro, chopped Fresh herb that balances flavors.
  • 1 piece Lime, juiced For brightness.
  • pinch Salt For seasoning.

Method
 

Preparation
  1. Pat the fish dry with paper towels.
  2. Season both sides generously with blackening seasoning.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat until shimmering.
  2. Gently place the fish in the hot pan and cook for 3-4 minutes on each side until the fish flakes easily and the seasoning forms a crust.
  3. While the fish cooks, mix pineapple, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa.
  4. In a separate pan, heat the tortillas for about 30 seconds on each side until warm and pliable.
  5. Layer the blackened fish onto each tortilla followed by a generous spoonful of pineapple salsa.
Serving
  1. Serve with loved ones and enjoy!

Notes

Store leftovers separately in airtight containers for up to 2 days. Reheat the fish gently in a skillet over low heat.