Blackened Fish Tacos with Pineapple Salsa
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!
Servings: 6
Calories: 365kcal
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
My Homemade Blackening Seasoning makes more than enough for this recipe. Save the rest for another time. You can always purchase a blackening seasoning if you do not want to buy all of the spices for this mixture.
Nutrition
Serving: 2tacos | Calories: 365kcal | Carbohydrates: 38.2g | Fat: 6.3g | Fiber: 2g | Sugar: 5.9g