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Crispy Blackened Tilapia Fish Tacos with Easy Zesty Pineapple Salsa

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These crispy blackened tilapia fish tacos feature a perfectly balanced smoky spice blend paired with a fresh, zesty pineapple salsa. Quick and easy to prepare, they are perfect for casual dinners or entertaining guests.

Ingredients

Scale
  • 4 tilapia fillets (about 6 oz / 170 g each), firm and fresh
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil or avocado oil for searing
  • 1 cup fresh pineapple, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 small fresh jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • Salt to taste
  • Optional: pinch of sugar or honey if pineapple isn’t very sweet
  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded cabbage or lettuce
  • 1/4 cup crema or sour cream (optional)
  • Lime wedges for serving

Instructions

  1. Prepare the blackening spice mix by combining smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper in a small bowl. Mix well.
  2. Pat the tilapia fillets dry with paper towels. Rub the blackening spice mix generously over both sides of each fillet. Let rest for 5 minutes at room temperature.
  3. Make the pineapple salsa by combining diced pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro in a medium bowl. Add fresh lime juice and a pinch of salt. Add sugar or honey if needed. Stir gently and set aside.
  4. Heat a cast iron skillet over medium-high heat. Add olive or avocado oil and heat until shimmering but not smoking, about 1-2 minutes.
  5. Cook the tilapia fillets in the hot skillet for 3-4 minutes on one side until edges crisp and underside is deep golden brown. Flip gently and cook another 3-4 minutes until fish flakes easily with a fork. Avoid overcooking.
  6. Warm the tortillas in a dry skillet or over an open flame for a few seconds on each side until pliable and slightly charred.
  7. Assemble the tacos by placing pieces of blackened tilapia on each tortilla. Top with pineapple salsa and shredded cabbage or lettuce. Add crema or sour cream if desired and finish with a squeeze of fresh lime.

Notes

Pat fish very dry before seasoning to ensure crispiness. Use smoked paprika for a smoky depth. Warm tortillas on a dry skillet or open flame for best texture. For grilling, cook fillets 3-4 minutes per side on medium heat. Store fish and salsa separately for leftovers and reheat fish gently to maintain crispiness.

Nutrition

Keywords: fish tacos, blackened tilapia, pineapple salsa, easy tacos, seafood tacos, quick dinner, spicy fish, healthy tacos

Find it online: https://chloeplate.com/crispy-blackened-tilapia-fish-tacos-with-easy-zesty-pineapple-salsa-recipe/