Quick and Flavorful Fish Tacos with Pineapple Salsa
These blackened fish tacos with pineapple salsa are a perfect combination of flavors and textures. The tender, spicy fish is wrapped in warm corn tortillas, topped with a vibrant pineapple salsa, and finished with a creamy avocado crema. They can be ready in just 20 minutes, making them an ideal choice for a quick meal.
Choosing the Right Fish
For this recipe, cod is used because it has a mild flavor, flaky texture, and holds up well to cooking without falling apart. Its clean taste allows the spices and toppings to shine. If cod isn’t available, other firm, mild white fish like halibut, snapper, or tilapia can be used. Both fresh and well-thawed frozen fillets work well.
Creating the Pineapple Salsa
The pineapple salsa is all about balance. It combines the juicy sweetness of ripe pineapple chunks with the bright acidity of lime, a touch of jalapeño heat, and the crisp bite of red onion. Cilantro adds a fresh, herbaceous note, while a pinch of salt brings everything together. For more heat, additional jalapeño or chili flakes can be added. To give it a smoky twist, lightly char the pineapple in a skillet or on the grill before dicing.
Versatility and Serving Ideas
These tacos are perfect for a weeknight dinner, but they can also be enjoyed on taco Tuesday, at backyard cookouts, or during game days. To switch things up, try using mango or peach instead of pineapple, add some crunchy cabbage slaw or pickled red onions, or serve them as bowls over rice. For those who prefer not to eat fish, alternatives like blackened cauliflower, shrimp, or mushrooms can be used, adjusting the cooking time as needed.
Recipe Details
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Erika
Ingredients
For the Avocado Crema:
- 2 avocados
- ½ cup sour cream or Greek yogurt
- 2 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- 1 clove garlic (minced)
- Salt and pepper to taste
For the Pineapple Salsa:
- 2 cups diced pineapple
- 1 cup red onion (diced)
- ¼ cup chopped fresh cilantro
- 1 Tbsp lime juice
- 1 jalapeno (seeds removed and minced)
- Salt and pepper to taste
For the Tacos:
- 4 cod fillets (fresh or frozen and thawed)
- 1 Tbsp olive oil
- Oil or butter for cooking the fish
- 4 Tbsp blackening seasoning (store-bought or homemade)
- 8 corn tortillas
Instructions
- Add the crema ingredients to a food processor and blend until smooth and creamy. Set aside.
- 2 avocados
- ½ cup sour cream or Greek yogurt
- 2 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- 1 clove garlic
Salt and pepper
Add the salsa ingredients to a medium-sized bowl and toss to combine.
- 2 cups diced pineapple
- 1 cup red onion
- ¼ cup chopped fresh cilantro
- 1 Tbsp lime juice
- 1 jalapeno
Salt and pepper
Pat the fish fillets dry with a paper towel and add them to a bowl. Drizzle on some olive oil and coat them in the seasoning.
- 4 fillets cod
- 1 Tbsp olive oil
4 Tbsp blackening seasoning
Heat some oil or butter in a skillet or pan over medium-high heat. Add the fish in a single layer and sear for about 3-4 minutes per side, until the fish is browned and cooked through.
Assemble your tacos: Top each corn tortilla with half a fillet of fish, then a spoonful of pineapple salsa and a drizzle or dollop of avocado crema.
- 8 corn tortillas
