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- Fish Selection: For blackened fish tacos, I like using white fish. Good options include: - Tilapia - Cod - Snapper - Mahi-mahi These fish are mild and flaky, perfect for the spices. - Seasoning Ingredients: The right spices give the fish its bold flavor. Here’s what you need: - 2 tablespoons olive oil - 1 tablespoon paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper Each spice adds a layer of taste. Paprika gives color, while cayenne adds heat. - Additional Ingredients: You will need tortillas and tasty toppings: - 8 small corn tortillas - 1 cup shredded cabbage (green or purple) - 1 avocado, sliced - Lime wedges for serving These toppings add crunch and creaminess, making your tacos even better. - Fresh vs. Canned Pineapple: Fresh pineapple is best for salsa. It’s sweet and juicy. Canned pineapple can work, but it may lack the flavor of fresh. If using canned, drain it well. - Optional Add-ins for Salsa: You can customize your salsa with these extras: - Diced bell peppers for crunch - Chopped mango for sweetness - A sprinkle of cumin for warmth Feel free to mix and match to find your favorite flavor combo! {{ingredient_image_1}} To make the salsa, start by dicing the fresh pineapple. You want small, even pieces. Next, finely chop the red onion. Remove the seeds from the jalapeño and mince it. In a medium bowl, combine the diced pineapple, red onion, minced jalapeño, and chopped cilantro. Squeeze in the lime juice and add a pinch of salt. Mix everything well and set it aside. Letting the salsa sit helps the flavors blend. For the blackened seasoning, grab a small bowl. Measure out the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Mix these spices until combined. This spice blend gives the fish its bold flavor. Pat the fish fillets dry with paper towels. This step helps the seasoning stick better. Brush olive oil on both sides of each fillet. Then, sprinkle the blackened seasoning generously over the fish. Heat a non-stick skillet or cast-iron pan on medium-high. Once hot, place the fish in the skillet. Cook for 3-4 minutes on each side. You want the fish cooked through and a crispy crust to form. While the fish cooks, prepare the corn tortillas. Heat another skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. Warming them makes the tortillas soft and easy to fold. This step is key for the perfect taco experience. Once the fish is ready, let it rest for a minute. Use a fork to flake the fish into bite-sized pieces. Grab your warmed tortillas. First, add a generous amount of shredded cabbage to each tortilla. Next, top it with the flaked fish and a few slices of avocado. Finally, spoon over the fresh pineapple salsa. This layering creates a beautiful and tasty taco. When picking fish, look for fresh fillets. They should smell like the ocean, not fishy. The flesh should be firm and shiny. For sustainability, choose fish with eco-friendly labels. Tilapia and cod work well for blackening. They soak up spices and cook nicely. The spice level can change based on your taste. Start with the recipe's amounts, then adjust. Do you love heat? Add more cayenne pepper. If you prefer mild flavors, cut back on the spices. Always taste as you go. You can make the seasoning suit your palate. Cooking fish just right keeps it flaky. Avoid overcooking to keep it tender. Heat your pan well before adding the fish. Cook it for 3-4 minutes on each side. Look for a crispy crust, but don’t let it burn. Rest the fish for a minute before flaking it. This helps maintain moisture, making every bite juicy and delicious. Pro Tips Fresh Fish is Best: Always opt for the freshest fish available to enhance the flavor and texture of your tacos. Customize the Spice Level: Adjust the amount of cayenne pepper in the seasoning to suit your heat preference. Let the Salsa Rest: Allow the pineapple salsa to sit for at least 15 minutes before serving to deepen the flavors. Use High Heat for Cooking: Cooking the fish at medium-high heat helps achieve that perfect crispy crust while keeping the inside tender. {{image_2}} If you want a twist on blackened fish tacos, try different proteins. For seafood lovers, shrimp works great. Use the same blackened seasoning for a spicy kick. Scallops are another tasty option; they cook quickly and have a sweet flavor. For non-seafood eaters, chicken makes a wonderful substitute. Season it just like the fish. You can also use tofu for a plant-based option. Just press it to remove extra water, then coat it with the spices. Each protein gives a unique taste while still being delicious. You can change up the salsa for a fresh take. Mango adds a sweet touch to your tacos. Just swap it for pineapple. Papaya also works well, bringing a tropical flavor. You can also mix in fruits like peach or kiwi for variety. Herbs can also change the game. Instead of cilantro, try fresh mint for a cool taste. Basil adds a nice twist too. Experiment with different combinations to find your favorite mix. While avocado is a classic taco topping, feel free to get creative. Try adding pickled red onions for a tangy crunch. They give your tacos a nice pop of color and flavor. You can also use crumbled feta or cotija cheese for a salty bite. If you want extra freshness, add shredded carrots or radishes. These add crunch and flavor that will keep your taco game strong. To keep your leftover tacos fresh, store them separately. Place the fish in one container and the tortillas in another. Use an airtight container for both. This helps avoid sogginess. Keep the pineapple salsa in a smaller container. It will stay fresh for about three days in the fridge. You can freeze the fish and salsa for later use. For the fish, wrap each fillet in plastic wrap. Then, place them in a freezer bag. This way, they won't stick together. The fish can last up to three months in the freezer. For the salsa, pour it into a freezer-safe container. Leave some space for expansion. It will stay good for about two months. When you are ready to eat, reheat the fish gently. You can use an oven or a skillet. If using an oven, set it to 350°F. Place the fish on a baking sheet for about 10 minutes. If using a skillet, heat it on low. Add a splash of water to keep it moist. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This prevents them from getting dry. Enjoy your tasty tacos without losing flavor! For blackened fish tacos, I suggest using white fish. Options like tilapia and cod work great. These fish have mild flavors that soak up the spices well. You can also try snapper or mahi-mahi for a seafood twist. Each fish brings its own taste, so you can pick what you like best. Yes, you can easily make these tacos gluten-free. Use corn tortillas instead of flour tortillas. They add a nice flavor and texture. Check labels on other ingredients to ensure they are gluten-free. Fresh spices, fish, and vegetables usually are safe. This way, everyone can enjoy these tasty tacos! Blackened fish tacos can be spicy, but you control the heat. The cayenne pepper in the seasoning packs a punch. If you're not a fan of spice, you can reduce or skip the cayenne. The pineapple salsa cools down the heat with its sweetness. You can adjust to find your perfect balance. Yes, you can make the salsa ahead of time. Prepare it a few hours before serving. This lets the flavors blend together nicely. Store it in the fridge in an airtight container. It stays fresh for a day or two. Just give it a quick stir before serving with your tacos! You’ve learned how to make blackened fish tacos, from selecting the right fish to preparing a fresh pineapple salsa. Each step matters, from making the seasoning to toasting tortillas. I shared tips for choosing fish and ways to tweak the spice levels. Remember, you can switch ingredients to suit your taste. Enjoy your tacos today or store leftovers for later. With these instructions, you’ll impress your friends and family with a tasty meal that’s easy to make. Dive in and savor your culinary success!

Spicy Blackened Fish Tacos with Tropical Pineapple Salsa

Delicious fish tacos with a spicy blackened seasoning and a refreshing 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 white fish (like tilapia or cod)
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 small corn tortillas
  • 1 cup shredded cabbage (green or purple)
  • 1 whole avocado, sliced
  • to taste lime wedges for serving
  • 1 cup fresh pineapple, diced
  • 0.5 whole red onion, finely chopped
  • 1 whole jalapeño, deseeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • to taste salt for salsa

Instructions
 

  • Prepare the Pineapple Salsa: In a medium bowl, combine the diced pineapple, chopped red onion, minced jalapeño, cilantro, and lime juice. Season with salt to taste and mix well. Set aside to let the flavors meld while you prepare the fish.
  • Make the Blackened Seasoning: In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Mix until well combined.
  • Prepare the Fish: Pat the fish fillets dry with paper towels. Brush both sides of each fillet with olive oil and then generously sprinkle the blackened seasoning mixture over the top, ensuring that it coats the fish well.
  • Cook the Fish: Heat a non-stick skillet or cast-iron pan over medium-high heat. When hot, carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and the spices form a crispy crust.
  • Warm the Tortillas: While the fish is cooking, heat another skillet over medium heat. Toast the corn tortillas for about 30 seconds on each side until warm and pliable.
  • Assemble the Tacos: Once the fish is cooked, remove it from the skillet and let it rest for a minute. Flake the fish into bite-sized pieces. To assemble the tacos, place a generous amount of shredded cabbage on each tortilla, top with flaked fish, a few slices of avocado, and spoon over the fresh pineapple salsa.
  • Serve: Serve the tacos with lime wedges on the side for an extra burst of flavor.

Notes

Serve with lime wedges for added flavor.
Keyword blackened fish, fish tacos, pineapple salsa, spicy