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Blackened Fish Tacos with Pineapple Salsa and Slaw

Blackened Fish Tacos with Pineapple Salsa

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5 from 1 review

Blackened Fish Tacos are seasoned with a simple spice rub and topped with shredded cabbage and fresh pineapple salsa. Perfect for Taco Tuesday, Taco Thursday, or any night of the week. Fresh, healthy, and another easy weeknight meal!

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale

For the Fish:

  • 4 (6-ounce) skinless fillets of firm white fish such as catfish, tilapia, halibut, or red snapper
  • 1 tablespoon light cooking oil
  • 2 tablespoons taco seasoning
  • 8 corn tortillas

Pineapple Salsa

  • 2 cups diced pineapple
  • 1 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • Dash of black pepper, to taste

Cilantro Slaw

  • 3 tablespoons mayonnaise
  • 1 teaspoon hot sauce OR chili sauce (hot or sweet)
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • 1/4 cup chopped cilantro
  • 114 ounce coleslaw mix (pre-shredded cabbage)

Instructions

  1. Make Salsa: My go-to ratio for salsa is here in my mango salsa2 cups of mango, 1 cup red pepper, 1/4 cup red onion, 1/4 cup cilantro, 1 tablespoon lime juice, and a dash of black pepper. Here I substituted pineapple instead of the mango and as I didn’t have a red pepper, I threw in some shallot. Had a jalapeño on hand, so I added just a smidge for color and a bit of heat. Beauty in this is that you can make your ‘salsa’ as you like.
  2. Cook the Fish: Adjust rack to top position and heat broiler to high or oven to 500 degrees. Pat the fish dry with paper towels and place on a lightly oiled baking sheet. Drizzle with olive oil, then season all over with taco seasoning. Rub seasoning into the fish to thoroughly coat. Broil or bake on top rack until lightly charred and cooked through, about 6-8 minutes. Alternatively, you can sauté in a pan on the stove. The broiling method is the easiest when making all four filets  I cooked one filet and didn’t want to turn the oven on.
  3. Make Slaw: In a medium bowl, combine cabbage and chopped cilantro. In a separate small bowl, mix the mayonnaise, hot sauce (or chili sauce), lime juice, smidge of sugar, 1/4 cup cilantro, and 1 tablespoon water until smooth. Toss the coleslaw mix with the dressing. Season with 1/8 teaspoon black pepper. Set aside.
  4. Warm Tortillas: Heat the tortillas in a nonstick skillet over medium heat.  I use PAM spray to coat the pan.  Cook 1-2 minutes on each side.
  5. Serve: Once cool enough to handle, break up the fish into bite-sized pieces. Divide between tortillas along with slaw and salsa. Add any other toppings you see fit.  Perfection in taco form. Enjoy!

Notes

*Pineapple salsa is best eaten the day it’s made.  If you are cooking for one, make only half a batch.  

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