Living in central Florida, most restaurants have some version of fish tacos. Flaky white fish, a lite fruit salsa and a spicy remoulade is all wrapped in a little tortilla! Even if you are far from sandy beaches, you can make this local favorite in the comfort of your own kitchen!
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What is the best kind of fish for fish tacos?
Any white flaky fish will work well for fish tacos. Living in Florida, we have access to fresh grouper, but mahi-mahi, snapper or cod will also work well.
How do you cut fish for tacos?
When you are preparing fish for tacos you will want to cut the fillet into small bite sized pieces. Because fish tacos generally use small taco shells you want small pieces of fish that fit inside the taco. The fish can be coated with more blackening seasoning and make it easier and quicker to cook. Plus it is good to go over the fish and look for any small bones that may not have been removed when the fish was filleted.
what goes well with fish tacos?
Most fish tacos will have a crunchy slaw, salsa and a sauce drizzled over top. I like to pair a sweet fruit salsa with my fish. The sweetness of the Pineapple Salsa is a nice contrast from the heat from my Homemade Blackening Seasoning. I also make a jalapeno remoulade with Greek yogurt, jalapenos and cilantro. This sauce is lighter than a traditional mayonnaise based remoulade, but still has lots of flavor!
Can tacos be healthy?
Tacos get a bad reputation for being unhealthy. Many times tacos are smothered in cheese and lots of sour cream. Or the fish is heavily battered and fried. However, these tacos are lightened up. They are paired with a light pineapple salsa and drizzled with a low fat jalapeño remoulade. You can taste the freshness of the fish because it is not battered and only pan seared in a little olive oil. These fish tacos are less than 400 calories making them a healthy choice!
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Blackened Fish Tacos with Pineapple Salsa
Ingredients
Fish Tacos
- 1 ½ pounds white fish; grouper, mahi mahi or cod
- 2 teaspoons blackening seasoning
- 12 small flour tortillas
- 1 package shredded slaw mix
- lime wedges, optional
Pineapple Salsa
- ½ cup fresh pineapple, finely chopped
- ⅓ cup red bell pepper, finely chopped
- 1 tablespoon jalapeño, finely chopped
- 1 tablespoon red onion, finely chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- ¼ teaspoon salt
Jalapeño Remoulade
- ½ cup plain Greek yogurt, whole milk
- 2-3 teaspoons jalapeño, adjust to your tastes
- 1 tablespoon cilantro
- 1 tablespoon lime juice
- 1 teaspoon honey
- ¼ teaspoon salt
Instructions
- Finely chop all ingredients for pineapple salsa and add to a a small bowl. Toss with lime juice and, oil and salt. Refrigerate until needed.
- Cut fish into small pieces and coat evenly with blackening seasoning.
- Heat a nonstick skillet on medium high heat and add 1 tablespoon olive oil to coat pan. Add fish to skillet cooking on each side for 3-5 minutes. Cook in batches if necessary. Fish will flake easily when cooked through.
- To make jalapeno remoulade add ingredients to a small blender and pulse for 30 seconds or until blended.
- To prepare tacos add handful of slaw to tortilla. Top with cooked fish, pineapple salsa and jalapeno remoulade. Garnish with lime wedge if desired.
Notes
Nutrition
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Catherine says
My sister would love these! Anytime we travel she gets fish tacos atleast once! And even though we can't physically travel we could pretend we are visiting Florida with this recipe!
bobbieblue says
Sounds like a great idea Catherine! Bring the flavors of Florida home! I hope you like these as much as we did!