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- 1 lb white fish fillets (tilapia, snapper, etc.) - 2 tablespoons paprika - 1 tablespoon cayenne pepper - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - 8 small corn tortillas - 1 cup shredded cabbage For the fish tacos, I love using white fish. Tilapia and snapper work great. They are mild and flaky. The blackening spice mix gives the fish a bold flavor. You will need paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. This blend adds a nice kick. Olive oil helps the fish cook well and keeps it moist. Corn tortillas are my top choice. They add a lovely texture. - 1 cup fresh pineapple, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup cilantro, chopped - Juice of 1 lime - Salt to taste For the pineapple salsa, fresh pineapple is key. It brings a sweet and tangy taste. I chop it into small pieces for easy bites. Red onion adds crunch and a bit of sharpness. Jalapeño gives it heat, but you can adjust that. I always add cilantro for a nice herb flavor. Lime juice brightens everything up. A pinch of salt ties it all together. This salsa pairs perfectly with the blackened fish. To make the blackening spice, start by mixing the spices in a bowl. Use paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. This spice mix is key to flavor. It gives the fish a rich, robust taste that makes the tacos pop. Seasoning is vital, as it brings out the best in your fish. First, dry the fish fillets with paper towels. This step helps the spices stick better. Next, rub the spice mixture all over the fillets. Make sure to coat both sides well. In a large skillet, heat olive oil over medium-high heat. Once hot, add the fish. Cook for 3-4 minutes on each side. You want a blackened crust that adds a nice crunch. After cooking, let the fish rest for a few minutes. Then, flake it into bite-sized pieces with a fork. For the salsa, combine diced pineapple, chopped red onion, minced jalapeño, and cilantro in a medium bowl. Squeeze in the lime juice and add a pinch of salt. Mix well to blend the flavors. Let it sit for a bit so the flavors meld. Fresh salsa brightens up the dish and adds a sweet zing. To assemble your tacos, warm the corn tortillas in a dry skillet. Do this for about 30 seconds on each side. It makes them soft and easy to fold. On each tortilla, layer a handful of shredded cabbage. Then, add a generous portion of flaked blackened fish. Top it off with a spoonful of pineapple salsa. For presentation, serve the tacos on a large platter. Add lime wedges and garnish with extra cilantro for a colorful touch. To make great blackened fish, focus on the cooking temperature. Heat your skillet to medium-high. This helps create that tasty crust. If the pan isn’t hot enough, the fish won’t blacken well. After cooking, let the fish rest for a couple of minutes. This step improves texture. It allows the juices to settle, making the fish moist and flaky. For the best flavor, let your pineapple salsa marinate. A short time, about 15 minutes, allows the ingredients to mix well. You can also switch up the ingredients. Try mango or peach instead of pineapple. If you like more heat, add extra jalapeño. This keeps your salsa fresh and exciting. Pair your tacos with sides like rice or black beans. A cool drink, such as a lime soda, also works well. To elevate the presentation, add garnishes. Lime wedges and extra cilantro add color and flavor. A sprinkle of chili flakes can also make your dish pop. {{image_2}} You can use many types of fish for this recipe. While tilapia and snapper are great choices, you can also try mahi-mahi or catfish. These fish have firm textures and soak up flavors well. If you want a sustainable option, look for fish marked with eco-labels. This helps protect our oceans and keeps fish stocks healthy. Besides pineapple salsa, many fruit salsas work well here. Mango salsa adds a sweet twist, while peach salsa brings a summer vibe. You can also mix in avocado for creaminess or use diced tomatoes for a fresh taste. The key is to balance sweetness and spice to make your tacos pop. Corn tortillas are perfect for these tacos. They are sturdy and full of flavor. If you prefer flour, they can work too but might change the taste. For those who need gluten-free options, look for corn tortillas or special gluten-free varieties. This way, everyone can enjoy tasty tacos. To keep your leftover tacos fresh, wrap them tightly in foil or place them in an airtight container. This method helps keep the fish and tortillas from drying out. Store them in the fridge for up to two days for the best flavor. When it’s time to enjoy your tacos again, reheat them on a skillet. Heat them over low to medium heat for about 2-3 minutes on each side. This warms the fish and keeps the tortillas soft. For a quicker option, you can use the microwave. Just place them on a microwave-safe plate and heat for 30-60 seconds. To keep your pineapple salsa fresh, store it in an airtight container in the fridge. It will stay good for about 3 days. The flavors will blend more over time, which can enhance its taste. For long-term storage, you can freeze the salsa. Use a freezer-safe container and leave some space at the top, as it will expand when frozen. It’s best to use the frozen salsa within 2-3 months. When you are ready to use it, thaw it in the fridge overnight. Stir well before serving to bring back its fresh taste. Yes, you can prep the fish and salsa ahead of time. First, rub the fish with spices and store it in the fridge. This helps the flavors blend. You can also make the pineapple salsa a day early. Just keep it in a sealed container in the fridge. When you are ready to eat, cook the fish quickly. Warm the tortillas right before serving. This keeps everything fresh and tasty. If you want a vegetarian option, use grilled portobello mushrooms or tofu. Both soak up flavors well. For a different protein, try shrimp or chicken. Season them like the fish for a similar taste. These options make the dish fun and keep it tasty. The spice level depends on the cayenne pepper. If you like it spicy, use the full amount. For less heat, cut the cayenne in half. You can also add more toppings like avocado or sour cream to cool it down. Adjust the spices to suit your taste. Enjoy finding the right level for you. Fish tacos are a tasty choice for any meal. You learned about the key ingredients, like white fish and fresh pineapple salsa. The step-by-step instructions guide you through preparing blackening spice, cooking fish, and making salsa. I shared tips for perfect fish and salsa flavor, plus creative variations and storage advice. With these ideas, you can impress your family and friends. Enjoy making these delicious tacos at home!

Blackened Fish Tacos with Pineapple Salsa

Savor the tropical flavors of Blackened Fish Tacos with Pineapple Salsa! This delicious recipe features perfectly seasoned fish served in warm tortillas, topped with a vibrant pineapple salsa that adds a refreshing twist. Perfect for a quick weeknight dinner or a fun weekend gathering, these tacos are sure to impress. Click to explore the recipe and bring this mouthwatering dish to your table!
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Ingredients
  

1 lb white fish fillets (such as tilapia or snapper)

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

8 small corn tortillas

1 cup shredded cabbage

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red onion, finely chopped

1 jalapeño, deseeded and minced

1/4 cup cilantro, chopped

Juice of 1 lime

Salt to taste

Instructions
 

Prepare the Fish: In a small bowl, mix the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper to create the blackening spice.

    Coat the Fish: Pat the fish fillets dry with paper towels. Rub the spice mixture generously over each fillet on both sides.

      Cook the Fish: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned fish fillets. Cook for 3-4 minutes on each side until the fish is cooked through and has a blackened crust. Remove from heat and let them rest for a couple of minutes before flaking into bite-sized pieces using a fork.

        Make the Pineapple Salsa: In a medium bowl, combine the diced pineapple, chopped red onion, minced jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld.

          Warm the Tortillas: Briefly warm the corn tortillas in a dry skillet for about 30 seconds on each side or until pliable.

            Assemble the Tacos: On each tortilla, add a handful of shredded cabbage, followed by a generous portion of flaked blackened fish and a spoonful of pineapple salsa on top.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: Serve tacos on a large platter with lime wedges on the side. Garnish with extra cilantro and a sprinkle of chili flakes for added color and flavor.