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- 1 lb white fish fillets (like tilapia or snapper) - 2 tablespoons olive oil - 8 small corn tortillas - 1 cup shredded cabbage - 2 tablespoons paprika - 1 tablespoon cayenne pepper - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup fresh pineapple, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup cilantro, chopped - Juice of 1 lime - Salt to taste The fish brings a light and flaky base to these tacos. The blackening spice mix adds bold flavor. The pineapple salsa gives a sweet and zesty kick. Each ingredient plays a key role. When combined, they create a fresh and exciting meal. This dish is perfect for warm days or gatherings. You can switch the fish or salsa if you like. Enjoy the process of gathering these vibrant ingredients! Start by making the spice mix. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Mix it well. This blend gives the fish its bold flavor. Next, take your fish fillets and pat them dry with paper towels. Drying removes extra moisture. This step helps the spices stick better. Rub the spice mix generously over both sides of each fillet. Ensure every bit is coated for maximum taste. Heat olive oil in a large skillet over medium-high heat. You want it hot but not smoking. Once the oil shimmers, carefully add the fish fillets to the pan. Cook for about 3-4 minutes on each side. Look for a nice blackened crust to form. This adds flavor and texture. After cooking, take the fish out and let it rest for a few minutes. Use a fork to flake the fish into bite-sized pieces. This makes it easy to fill the tacos later. In a medium bowl, mix diced pineapple, chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a touch of salt. Stir everything well. This salsa brings a fresh, sweet flavor to the tacos. Let it sit for a bit so the flavors can blend. Grab a dry skillet and warm your corn tortillas. Heat them for about 30 seconds on each side. Warming makes them soft and easy to fold. This step is key for a good taco experience. Now it's time to build your tacos! Place a handful of shredded cabbage on each warm tortilla. Next, add a generous portion of the flaked blackened fish. Top it with a spoonful of the zesty pineapple salsa. This adds a bright touch and balances the spice of the fish. Serve your tacos on a colorful platter. Add lime wedges for squeezing. You can also sprinkle more cilantro on top for a nice look. Enjoy your delicious blackened fish tacos! When picking fish for blackened tacos, I suggest using white fish. Good options include tilapia or snapper. These fish have a mild taste that works well with bold spices. Always look for fresh fish at your local market. Fresh fish smells clean and has firm flesh. If frozen, make sure it is properly thawed before cooking. To get that perfect blackened crust, use a strong spice mix. I recommend paprika, cayenne, garlic, and onion powders. Pat the fish dry first; this helps the spices stick better. Apply the spice mix generously on both sides. Cook the fish in hot oil. This will create a nice sear. Don't overcrowd the pan; cook in batches if needed. Flip the fish once for even cooking. You can make parts of the dish ahead. The pineapple salsa is best made a few hours early. This lets the flavors blend nicely. Store it in the fridge until you're ready to use it. You can also season the fish a few hours before cooking. Just keep it covered in the fridge. Warm the tortillas right before serving for the best taste. {{image_4}} You can use different fish for these tacos. Here are some great choices: - Cod: This fish has a mild flavor and flakes well. - Mahi-mahi: Offers a firm texture and a touch of sweetness. - Salmon: Adds rich flavor and healthy omega-3 fats. - Trout: A tasty option with a delicate taste. Choosing a fish depends on your taste and what you find fresh. Always pick fish that are sustainable and local for the best flavor. You can switch up the salsa for fun new flavors. Here are some ideas: - Mango: Use diced mango for a sweeter taste. - Avocado: Add creamy avocado for richness. - Tomato: Diced tomatoes give a fresh twist. - Corn: Sweet corn adds a nice crunch. Mix and match these ingredients to create your favorite salsa. You can even add herbs like mint or basil for a new spin. While corn tortillas are classic, you might want to try something different. Here are some options: - Flour tortillas: Soft and chewy, they hold fillings well. - Lettuce wraps: Great for a low-carb choice. - Sweet potato tortillas: A fun, colorful option with extra flavor. - Rice paper: Perfect for a unique twist and a light feel. Experiment with these tortilla types to find what you love best. Each option can change the whole taco experience! To store leftover blackened fish tacos, place them in an airtight container. Keep the fish, tortillas, and salsa separate. This keeps the tortillas from getting soggy. Store them in the fridge for up to two days. When you’re ready to eat, you can enjoy fresh flavors again. If you want to freeze the tacos, it’s best to freeze the fish only. Wrap each piece tightly in plastic wrap and then place it in a freezer bag. The fish can last up to three months in the freezer. Avoid freezing the tortillas and salsa. These are best when fresh. To reheat the fish, you can use a skillet. Heat it over medium heat and add a little oil. Place the fish in the skillet for about three to five minutes on each side. This helps to keep it juicy and flavorful. Warm the tortillas in a dry skillet for about 30 seconds on each side. Add fresh salsa right before serving to keep the taste bright. For blackened fish tacos, I recommend using white fish. Tilapia and snapper work great. These fish have mild flavors that let the spices shine. They also cook quickly and stay moist. You want fish that flakes easily. This makes it perfect for tacos. To spice up your salsa, add more jalapeño. You can also try red pepper flakes. If you like heat, use a hotter pepper, like serrano or habanero. Just remember to remove the seeds to control the spice. Taste as you go to get the right flavor. Yes, you can use flour tortillas if you prefer them. They are softer and easier to fold. However, corn tortillas add a nice texture and flavor. If using flour, warm them just like corn tortillas. Enjoy your tacos however you like! This blog post gave you everything you need for blackened fish tacos. We covered the key ingredients, with fish, spices, and fresh salsa. You learned step-by-step how to prepare, cook, and assemble your tacos. I shared tips for choosing fish and perfecting the crust. You now know fun variations and how to store leftovers safely. Enjoy your cooking adventure! Blackened fish tacos are tasty, fresh, and easy to make.

Blackened Fish Tacos with Pineapple Salsa

Savor the taste of summer with these delicious blackened fish tacos topped with refreshing pineapple salsa! This easy recipe transforms simple ingredients into a vibrant meal that's perfect for any occasion. Learn how to create the perfect spice blend for your fish and whip up a quick pineapple salsa that will elevate your tacos. Ready to tantalize your taste buds?
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Ingredients
  

1 lb white fish fillets (such as tilapia or snapper)

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

8 small corn tortillas

1 cup shredded cabbage

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red onion, finely chopped

1 jalapeño, deseeded and minced

1/4 cup cilantro, chopped

Juice of 1 lime

Salt to taste

Instructions
 

Prepare the Fish: In a small mixing bowl, blend together the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper. This spice mix will create the flavorful blackened coating for the fish.

    Coat the Fish: Using paper towels, pat the fish fillets dry to remove excess moisture. Generously rub the prepared spice mixture over each fillet, ensuring both sides are well-coated for optimal flavor.

      Cook the Fish: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned fish fillets to the hot skillet. Cook for 3-4 minutes on each side, or until the fillets are cooked through and have developed a beautiful blackened crust. Once cooked, remove the fish from the skillet and let it rest for a few minutes. Then, flake the fish into bite-sized pieces using a fork.

        Make the Pineapple Salsa: In a medium-sized bowl, combine the diced pineapple, finely chopped red onion, minced jalapeño, chopped cilantro, freshly squeezed lime juice, and a pinch of salt. Stir the mixture well to combine and set aside to allow the flavors to meld beautifully.

          Warm the Tortillas: In a dry skillet, briefly warm the corn tortillas for about 30 seconds on each side, or until they are soft and pliable. This gives them a warm, fresh taste to complement the tacos.

            Assemble the Tacos: On each warm tortilla, start with a handful of shredded cabbage, followed by a generous portion of the flaked blackened fish. Top it off with a spoonful of the zesty pineapple salsa for a vibrant, refreshing finish.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: Serve the assembled tacos on a large, vibrant platter, accompanied by lime wedges for squeezing over the top. For an added layer of color and flavor, garnish with extra cilantro and a light sprinkle of chili flakes for a beautiful presentation.