Description
These Blackened Tilapia Fish Tacos with Pineapple Salsa offer a vibrant and flavorful twist on classic fish tacos. Featuring perfectly seasoned and pan-seared tilapia fillets, topped with a zesty cilantro-lime yogurt sauce and fresh pineapple salsa, these tacos bring a delightful balance of spicy, tangy, and sweet flavors. Quick to prepare and packed with fresh ingredients, they make a perfect meal for a weeknight dinner or casual entertaining.
Ingredients
Fish and Seasoning
- 2 tilapia fillets (6 oz each)
- 2 tbsp vegetable oil
- 3 Tbsp sweet paprika
- 1 Tbsp organic onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
Cilantro Lime Sauce
- 1 container plain Greek yogurt (5.3 ounces) or substitute ⅔ cup sour cream
- 2 limes (zested and juiced)
- 1 small clove garlic, grated or finely minced (or 1 tsp garlic oil)
- 1/4 cup packed cilantro, finely chopped
- 1/8 tsp salt
Pineapple Salsa
- 1/2 fresh pineapple (about 2 cups), cut into bite-sized pieces
- 1/4 medium red onion, diced
- 1 jalapeño, sliced or diced
- 1 lime (juiced)
- Pinch of sea salt
Other
- 4-6 tortillas (flour or corn)
Instructions
- Make blackening seasoning: Combine sweet paprika, organic onion powder, garlic powder, thyme, oregano, cayenne, black pepper, and salt in a bowl. Adjust cayenne to taste depending on your preferred level of spiciness. This mix yields about 6 tablespoons.
- Prepare cilantro lime sauce: In a bowl, zest the limes and add the juice from both limes. Grate or finely mince the garlic and add it to the bowl. Stir in the finely chopped cilantro and Greek yogurt (or sour cream). Season with 1/8 tsp salt, mix well, and set aside to allow flavors to meld. Taste after resting and add more salt if needed.
- Make pineapple salsa: Dice the red onion and soak it in a small bowl of water for 5-10 minutes to mellow its sharpness. Drain thoroughly. In a medium bowl, combine the onion with pineapple pieces and sliced or diced jalapeño (test the heat level of your jalapeño before adding). Add lime juice and a pinch of sea salt, then stir to coat evenly. Set aside to let flavors blend.
- Prepare to cook tilapia: Heat a skillet or pan over high heat and add 1 tablespoon of vegetable oil. While the pan heats, coat each tilapia fillet evenly with about 1½ tablespoons of the blackening spice on each side.
- Cook tilapia: When the pan is very hot, place the seasoned tilapia fillets in the pan. Cook undisturbed for 3-5 minutes until the bottoms are nicely browned. Add the remaining tablespoon of oil to the pan to help brown the other side, then carefully flip the fillets once and cook another 3-5 minutes until the fish is cooked through—internal temperature should reach 145°F, or until the fillet is opaque and flakes easily with a fork.
- Assemble fish tacos: Break the cooked tilapia into bite-sized pieces. Warm the tortillas, then distribute the fish evenly onto each tortilla. Top with prepared pineapple salsa and a generous drizzle of the cilantro lime sauce. Serve immediately.
Notes
- You can substitute butter for vegetable oil for a richer flavor when cooking the tilapia.
- Using plain sweet paprika keeps the seasoning slightly sweet and mild; smoked paprika can be used for a smoky flavor but will change the profile.
- Adjust cayenne pepper quantity to control the level of heat in the blackening spice based on your preference.
- Soaking the red onions helps reduce their sharp bite and balances the salsa flavors.
- The fish is best served fresh and hot, so assemble tacos just before eating.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
