Imagine a culinary journey that transforms ordinary weeknight dinner into a tropical fiesta of flavors! These Blackened Fish Tacos with Pineapple Salsa are not just a meal, they're a mouthwatering adventure that combines the smoky, spicy kick of perfectly seasoned fish with the bright, sweet punch of fresh pineapple salsa. In just 30 minutes, you'll create a restaurant-quality dish that will transport you to a beachside Mexican cantina, leaving your family and friends absolutely amazed by your cooking skills.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 2 tbsp blackening seasoning
- 8 small corn tortillas
- 1 cup pineapple, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
Instructions
- Begin by preparing the pineapple salsa. In a medium bowl, combine the diced pineapple, diced red onion, chopped cilantro, and the juice of one lime. Mix well and season with salt to taste. Set aside to allow the flavors to meld.
- Next, prepare the fish. Pat the white fish fillets dry with paper towels to remove excess moisture. This will help the blackening seasoning adhere better and achieve a nice crust.
- Sprinkle the blackening seasoning evenly over both sides of the fish fillets. Ensure that each fillet is well-coated for maximum flavor.
- Heat a large skillet over medium-high heat. Add a small amount of oil to the skillet to prevent sticking. Once the oil is hot and shimmering, carefully place the seasoned fish fillets in the skillet.
- Cook the fish for about 3-4 minutes on one side, or until a dark crust forms. Flip the fillets gently and cook for an additional 3-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork.
- While the fish is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over low heat for about 30 seconds on each side, or wrapping them in foil and placing them in a preheated oven at 350°F (175°C) for about 10 minutes.
- Once the fish is cooked, remove it from the skillet and let it rest for a minute. Then, using a fork, flake the fish into bite-sized pieces.
- To assemble the tacos, take a warm corn tortilla and fill it with a generous amount of the blackened fish. Top with a spoonful of the pineapple salsa.
- Repeat the process for the remaining tortillas and fish. Serve immediately with extra lime wedges on the side for drizzling.
Tips
- Pat your fish fillets completely dry before seasoning to ensure a crispy, perfect blackened crust.
- Use a cast-iron skillet if possible for the most authentic blackening technique and even heat distribution.
- Don't overcrowd the pan when cooking fish - this ensures a nice sear and prevents steaming.
- Choose a firm white fish like cod, halibut, or mahi-mahi that can withstand high-heat cooking.
- Make the pineapple salsa at least 15 minutes before serving to allow flavors to meld together.
- Warm tortillas just before serving to maintain their soft, fresh texture.
- For extra flavor, consider adding a quick crema or avocado slice as an additional topping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 22g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 55mg
