Blackened Fish Tacos With Pineapple Salsa | Easy & Healthy 4 Holidays -

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Introduction:

If you’re craving a dish that perfectly balances spicy and sweet, look no further than blackened fish tacos with pineapple salsa. This recipe brings together the smoky, robust flavors of blackened fish and the tropical brightness of fresh pineapple salsa. Inspired by coastal cuisine, these tacos are ideal for summer gatherings, casual weeknight dinners, or any time you’re looking for something light, healthy, and packed with flavor. Blackened fish tacos are especially loved for their complex flavor profile—spicy and slightly charred fish combined with the cooling sweetness of pineapple salsa creates a mouthwatering contrast.

The origins of fish tacos trace back to Baja California, Mexico, where they have become a street food staple. Blackened seasoning, on the other hand, hails from the Southern United States, particularly Louisiana. This fusion of cuisines takes the best of both worlds: the fresh, beachy vibes of a fish taco and the bold, Cajun-inspired seasoning. Combined with the tropical twist of pineapple salsa, this dish is a surefire hit for anyone who enjoys flavor-packed, wholesome meals.

Ingredients:

To make blackened fish tacos with pineapple salsa, you’ll need a variety of fresh ingredients. Here’s a breakdown:

For the Fish:

White fish fillets (Mahi Mahi, Tilapia, or Cod): These firm, mild fish varieties are perfect for blackening as they hold up well to high heat and absorb the flavors of the seasoning.
Blackening seasoning: A robust blend of spices, including paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper, gives the fish a smoky, spicy crust when seared.
Olive oil: Used to coat the fish before applying the seasoning, it helps create a beautifully charred crust.

For the Pineapple Salsa:

Fresh pineapple: The star of the salsa, providing sweet, juicy bursts that complement the heat of the fish.
Red onion: Adds a sharp, tangy flavor to balance the sweetness of the pineapple.
Cilantro: A fresh, herbaceous element that ties all the salsa flavors together.
Lime juice: Provides necessary acidity to brighten up the salsa and enhance the sweetness of the pineapple.
Jalapeño: Adds a hint of heat, making the salsa more dynamic and exciting.
Salt: Brings all the flavors together.

For the Tacos:

Small corn tortillas: These are traditional for fish tacos and provide a slightly nutty flavor and soft texture that pairs well with the blackened fish.
Cabbage (green or red): Thinly sliced cabbage adds a crunchy texture and a refreshing contrast to the soft fish and tortillas.
Sour cream or white sauce: A cooling, tangy element that balances out the heat from the blackened fish and jalapeños in the salsa.
Lime wedges: A final squeeze of fresh lime juice adds brightness and enhances all the flavors in the taco.

Instructions:

Prepare the Fish: Pat the fish fillets dry and rub them with olive oil. Coat both sides evenly with blackening seasoning, making sure to press it into the fish for maximum flavor.
Cook the Fish: Heat a cast-iron skillet over medium-high heat. Once hot, add a bit of oil to the pan and sear the fish fillets for about 3-4 minutes on each side until the exterior is blackened and the inside is cooked through and flaky.
Make the Pineapple Salsa: In a medium bowl, combine the chopped pineapple, red onion, cilantro, jalapeño, lime juice, and salt. Toss well and adjust seasoning to taste.
Warm the Tortillas: Heat the corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable.
Assemble the Tacos: Add a piece of blackened fish to each tortilla, top with a spoonful of pineapple salsa, shredded cabbage, and a drizzle of sour cream or white sauce. Serve with lime wedges on the side.

Tips for Perfect Blackened Fish Tacos:

Preheat the pan: Make sure your skillet is properly preheated before adding the fish. A hot skillet ensures the fish gets a nice blackened crust without overcooking.
Don’t overcrowd the pan: If you’re cooking multiple fillets, cook them in batches to avoid steaming the fish. You want to achieve a crisp, blackened exterior.
Use fresh ingredients: Fresh pineapple, lime juice, and cilantro will make a huge difference in the flavor of your salsa. Canned or bottled alternatives won’t provide the same brightness.

Variations to Try:

Different types of fish: While Mahi Mahi, Tilapia, and Cod work well for this recipe, feel free to experiment with other types of white fish like snapper or halibut. For an even heartier option, you can try salmon.
Mango Salsa: Swap out the pineapple for mango to create a slightly different tropical twist. Mango adds a rich, sweet flavor that pairs beautifully with the blackened fish.
Grilled fish instead of blackened: If you prefer a milder option, you can grill the fish with a simple marinade of olive oil, lime juice, and garlic for a lighter, yet still flavorful, version.
Taco bowls: If you’re avoiding tortillas, turn this recipe into a taco bowl by serving the blackened fish and pineapple salsa over a bed of cilantro-lime rice, quinoa, or greens.

Pairing Suggestions:

Drinks: A crisp, cold beer like a light lager or a refreshing margarita is a classic choice with fish tacos. For non-alcoholic options, try a sparkling water with lime or a fruit-infused agua fresca.
Sides: Serve with a side of Mexican street corn (elote), chips and guacamole, or a simple green salad with a citrus vinaigrette to keep things light and refreshing.

Make Ahead Tips:

Salsa: The pineapple salsa can be made up to a day in advance. Store it in the refrigerator in an airtight container and give it a good stir before serving.
Blackening seasoning: If you’re making your own blackening seasoning, you can prepare it ahead of time and store it in an airtight container for up to six months.

Storage & Reheating:

Storage: If you have leftover blackened fish, store it in an airtight container in the fridge for up to 2 days. The pineapple salsa will last in the fridge for about 1-2 days as well.
Reheating: To reheat the fish, place it in a preheated oven at 350°F for about 5-7 minutes. Avoid using the microwave, as it can make the fish rubbery. The salsa is best served fresh, so try to use it within the first day.

Allergen Info & Substitutions:

Fish: Obviously, this recipe contains fish, so it’s not suitable for those with seafood allergies. However, you can try substituting the fish with blackened tofu or a plant-based fish alternative.
Gluten-free: This recipe is naturally gluten-free as long as you use corn tortillas. Be sure to check the label on your blackening seasoning to ensure it’s gluten-free.
Dairy-free: Use a dairy-free alternative to sour cream, such as coconut yogurt or a cashew-based cream.

Chef’s Notes:

I love how this recipe brings together bold and bright flavors. The blackened fish has just the right amount of spice without being overwhelming, while the pineapple salsa adds a burst of sweetness that makes each bite exciting. It’s a great dish to make for a casual summer dinner or to impress guests at a taco night. Don’t be afraid to get creative with the toppings and make these tacos your own!

Nutritional Information (Per Serving):

Calories: 320
Protein: 24g
Fat: 12g
Carbohydrates: 28g
Fiber: 4g
Sugar: 8g
Sodium: 600mg

FAQs:

What is pineapple salsa made of?
Pineapple salsa is made with fresh pineapple, red onion, cilantro, jalapeño, lime juice, and a pinch of salt. The combination of sweet, savory, and spicy flavors makes it the perfect topping for tacos, grilled meats, or even as a dip for chips.

What goes well in a fish taco?
Fish tacos are often paired with a variety of fresh, zesty toppings like cabbage slaw, avocado slices, and tangy white sauce. Salsas, like the pineapple salsa in this recipe, add a refreshing contrast to the fish, while toppings like cilantro and lime juice enhance the overall flavor.

What is the white sauce on fish tacos made of?
The white sauce typically used on fish tacos is a blend of sour cream, mayonnaise, and lime juice, sometimes with added seasonings like garlic powder or cumin for extra flavor. It’s creamy, tangy, and a great balance to the spiciness of the fish.

How do you cut mahi mahi for tacos?
When cutting mahi mahi for tacos, slice the fish into evenly sized fillets or strips about 1-2 inches wide. This size makes it easier to cook evenly and fits well into the tortillas. Make sure the pieces are thick enough so that they don’t fall apart while cooking.

Inspiration to Try This Recipe:

If you’re looking for a meal that’s both satisfying and light, these blackened fish tacos with pineapple salsa are the perfect choice. The combination of flavors is vibrant, exciting, and refreshing. Plus, the recipe is easy to make and adaptable to your taste preferences. Whether you’re a taco lover or trying to eat more fish, this dish is bound to become a favorite in your kitchen. Give it a try, and you might just find yourself making it on repeat!