Ingredients
Fish and Seasoning
- 2 tilapia fillets (6 oz each)
- 2 tbsp vegetable oil (see note about butter)
- 3 tbsp sweet paprika
- 1 tbsp organic onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
Cilantro Lime Sauce
- 1 container plain Greek yogurt (5.3 oz) or 2/3 cup sour cream
- Zest of 2 limes
- Juice of 2 limes
- 1 small clove garlic (or 1 tsp garlic oil)
- 1/4 cup cilantro, packed and finely chopped
- 1/8 tsp salt
Pineapple Salsa
- 1/2 fresh pineapple (approximately 2 cups diced)
- 1/4 medium red onion
- 1 jalapeno pepper
- Juice of 1 lime
- Pinch of sea salt
Additional
- 4-6 tortillas (flour or corn)
Instructions
- Make blackening seasoning: In a small bowl, combine sweet paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, and salt. Adjust cayenne to your desired spice level. This seasoning yields about 6 tablespoons total, using about 1½ tablespoons per side per fillet.
- Prepare cilantro lime sauce: Zest the 2 limes into a bowl, then squeeze in their juice. Grate or finely mince the garlic and add it to the bowl. Stir in finely chopped cilantro, Greek yogurt (or sour cream), and salt. Mix well and set aside to allow flavors to meld. Taste and add more salt as needed.
- Make pineapple salsa: Dice the red onion and soak it in a small bowl of water for 5-10 minutes to reduce sharpness, then drain. Dice the pineapple into small bite-sized pieces. Slice or dice the jalapeno pepper, tasting carefully to gauge heat. In a medium bowl, combine drained onions, pineapple, jalapeno, lime juice, and a pinch of sea salt. Stir to mix and set aside.
- Cook blackened tilapia: Heat a pan over medium-high heat with 1 tablespoon of vegetable oil until very hot. Coat the tilapia fillets evenly with about 1½ tablespoons of the blackening seasoning per side. Place the fillets in the pan and cook without moving until the bottoms are browned, about 3-5 minutes. Before flipping, add the remaining tablespoon of oil. Flip the fillets once and cook another 3-5 minutes until the fish reaches an internal temperature of 145℉ or is opaque and flakes easily.
- Assemble fish tacos: Break the cooked tilapia into chunks and distribute evenly among the warm tortillas. Top each with a generous spoonful of pineapple salsa and a drizzle of cilantro lime sauce. Serve immediately and enjoy!
Notes
- You can substitute butter for vegetable oil for a richer flavor when cooking the fish.
- Choose sweet paprika over smoked paprika for a milder, sweeter flavor.
- The cayenne pepper amount can be adjusted to suit your preferred spice level.
- Red onion soaking helps mellow its sharp bite, but can be skipped if desired for more pungency.
- Ensure the pan is hot before adding fish to achieve a proper blackened crust.
- Use an instant-read thermometer to check fish doneness, or observe for opaque, flaky texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
