These delicious fish tacos are made with spicy blackened whitefish, then topped with a creamy sauce and a deliciously sweet pineapple salsa. Loaded with fresh ingredients and bursting with flavor these will be sure to brighten up your next taco night!
Start out by preparing the pineapple salsa. Combine all of the ingredients for the pineapple salsa in a bowl and set aside.
1 cup Pineapple, ½ Red Bell Pepper, ¼ cup Red Onion, 1 Jalapeno, 2 tablespoon Cilantro, 1 tablespoon Lime Juice, pinch Salt
Instructions for Sauce:
To prepare the sauce, simply combine all of the ingredients except the water, in a small bowl. Then add water, 1 teaspoon at a time until the sauce reaches a drizzling consistency.
¼ cup Mayonaisse, ⅓ cup Sour Cream, 1 Lime, 1 teaspoon Garlic Powder, Salt and Pepper, 2-4 teaspoon Water
Instructions for the Fish:
Next, prepare the fish. Start out by heating the oil in a large cast-iron skillet over medium-high heat.
1-2 tablespoon Avocado Oil
Thoroughly pat the tilapia filets dry with paper towels then season all over with salt, pepper, and blackening seasoning. *use more or less salt depending upon how salty the blackening seasoning you are using is.
1 ½ lb Tilapia Filets, 2-3 tablespoon Blackening Seasoning, Salt and Pepper
Add the tilapia to the skillet and cook 2-3 minutes per side, until the crust is dark golden and the fish easily flakes with a fork.
Assemble the Tacos:
Heat your tortillas according to the package instructions. Then top them with the blackened fish, cabbage, cilantro, pineapple salsa, sauce, cheese, and a squeeze of lime juice. Enjoy!
24 Corn Tortillas, 2 cups Red Cabbage, Cilantro, Lime Wedges, 5 oz Queso Fresco