Go Back

Blackened Tilapia Fish Tacos With Pineapple Salsa

Blackened tilapia fish tacos with pineapple salsa deliver bold spice and a bright, juicy crunch. Blacken the tilapia until flaky, then serve in warm corn tortillas with fresh pineapple-jalapeño salsa and shredded purple cabbage.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

tilapia fillets
  • 4 tilapia fillets
smoked paprika
  • 1 tbsp smoked paprika
cayenne pepper
  • 1 tsp cayenne pepper
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
kosher salt
  • 0.75 tsp kosher salt
olive oil
  • 2 tbsp olive oil
fresh pineapple, diced
  • 1 cup fresh pineapple, diced
red onion, finely diced
  • 0.25 cup red onion, finely diced
fresh cilantro, chopped
  • 0.25 cup fresh cilantro, chopped
jalapeño, seeded and minced
  • 1 jalapeño, seeded and minced
lime juice
  • 2 tbsp lime juice
small corn tortillas
  • 8 small corn tortillas
shredded purple cabbage
  • 1 cup shredded purple cabbage
sour cream, for serving
  • 0.5 cup sour cream, for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and blacken the tilapia
  1. Combine the smoked paprika, cayenne pepper, garlic powder, onion powder, and kosher salt in a small bowl, then rub evenly over both sides of the tilapia fillets.
  2. Heat the olive oil in a skillet over medium-high heat, then cook the tilapia for 3–4 minutes per side until blackened and flaky; set aside after cooking so the fish firms up slightly.
Make the pineapple salsa
  1. In a separate bowl, combine the fresh pineapple, red onion, fresh cilantro, jalapeño, and lime juice to make the salsa with a bright, juicy mix.
Warm tortillas and assemble
  1. Warm the small corn tortillas in a dry skillet for 20–30 seconds per side until pliable and lightly toasted with visible steam.
  2. Flake the tilapia into large pieces and divide among the tortillas so each taco has substantial fish.
  3. Top each taco with shredded purple cabbage, pineapple salsa, and a drizzle of sour cream before serving for a crisp, tangy finish.

Notes

For the most even blackening, pat the tilapia dry before seasoning and press the spice blend onto the surface. Store leftover pineapple salsa in the refrigerator up to 3 days; cook leftover fish and tacos are best within 1 day. Freezing is not recommended for the salsa (it will soften). For a lighter option, swap sour cream for plain Greek yogurt to keep the tang and creamy texture.