Name: Blackened tilapia fish tacos with pineapple salsa Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 Tbsp sweet paprika; 1 Tbsp onion powder; 1 tsp garlic powder; 1 tsp thyme; 1 tsp oregano; 1 tsp cayenne; 1 tsp black pepper; 1 tsp salt; 1 container plain Greek yogurt (5.3 oz); 2 limes (zest & juice); 1 small clove garlic (or 1 tsp garlic oil); 1/4 cup cilantro; 1/8 tsp salt; 1/2 fresh pineapple; 1/4 medium red onion; 1 jalapeno; 1 lime (juice); pinch sea salt; 2 tilapia fillets (6 oz each); 2 tbsp vegetable oil; 4-6 tortillas (flour or corn)

Jump to Recipe

If you’re perfecting your summer dinner rotation—or just hoping to add more fresh, bold flavors to your weekday meals—these Blackened tilapia fish tacos with pineapple salsa are the festive, fuss-free answer. Spicy, flaky tilapia stars alongside a zesty, sweet-and-tangy pineapple salsa, all cradled in warm tortillas and finished with a tangy cilantro lime sauce. Each bite is a tropical adventure, and this recipe delivers a healthy, vibrant meal that comes together surprisingly fast. Trust me, this is the kind of dish you’ll crave again and again!

Blackened tilapia fish tacos with pineapple salsa Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Blackened tilapia fish tacos with pineapple salsa plays a delicious role, balancing heat, brightness, crunch, and creaminess. Gather these essentials and you’re halfway to a meal that’s equal parts dazzling and simple.

Tilapia fillets (2, 6 oz each): The star of the show, chosen for its mild flavor that soaks up all those smoky spices beautifully.
Vegetable oil (2 tbsp): Helps achieve that signature blackened sear on the fillets; swap for butter if you like a richer flavor.
Tortillas (4-6, flour or corn): Your tasty taco base—warm them for the best texture.
Sweet paprika (3 tbsp): Brings vibrancy and mild sweetness to the spice rub; opt for sweet over smoked for classic flavor.
Onion powder (1 tbsp): Adds savory depth to the blackening spice blend.
Garlic powder (1 tsp): For full, aromatic flavor in every bite.
Thyme (1 tsp): Lends a subtle earthiness that balances the heat.
Oregano (1 tsp): Contributes herbal brightness that complements the fish.
Cayenne (1 tsp): Delivers a punch of heat; adjust to your spice preference.
Black pepper (1 tsp): Rounds out the spice mix with gentle heat.
Salt (1 tsp): Essential for making all the flavors pop.
Plain Greek yogurt (5.3 oz container): The creamy, cooling base for the cilantro lime sauce; sour cream works too.
Limes (2, for zest & juice): Adds freshness and zing to the sauce and salsa.
Small clove garlic (or 1 tsp garlic oil): For a little kick in the sauce—freshly grated for the best flavor.
Cilantro (1/4 cup, packed): Pops of herbal flavor throughout the salsa and sauce.
Salt (1/8 tsp): Just a pinch in the sauce to bring everything together.
Pineapple (1/2, about 2 cups): The key to a bright, juicy salsa bursting with tropical flavor.
Red onion (1/4 medium): Sharp, crunchy, and made mellow with a quick soak in water.
Jalapeno (1): Adds a gentle heat; taste to check your preferred spice level.
Lime (1, juice): For tossing with salsa to freshen and tie together flavors.
Sea salt (pinch): Brings out the natural sweetness in the pineapple.

How to Make Blackened tilapia fish tacos with pineapple salsa

Step 1: Mix Up the Blackening Spice Blend

Start by making your blackening seasoning—this is where the magic begins! In a small bowl, combine the sweet paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, and salt. Adjust the cayenne for a gentle hum or fiery kick, depending on your mood. Give the mix a good stir and breathe in that smoky aroma. You’ll have about six tablespoons, perfect for coating both sides of the tilapia.

Step 2: Whip Up the Cilantro Lime Sauce

Zest one of your limes straight into a bowl—this packs the sauce with citrus fragrance. Squeeze in the lime juice, then grate or finely mince your garlic, adding it to the mix with the chopped cilantro and Greek yogurt (or sour cream if you’re keeping things classic). Sprinkle in a touch of salt, give everything a good stir, and set aside. The flavors will develop as it sits and if you find yourself licking the spoon, you’re not alone!

Step 3: Make the Pineapple Salsa

Let’s move on to the sweet and spicy pineapple salsa. Dice up the red onion and soak it for 5-10 minutes in water to tame its bite. Next, chop your fresh pineapple into juicy, small pieces, and finely slice the jalapeno (taste first if you’re heat-sensitive). Drain the onions, then toss them into a bowl with pineapple, jalapeno, a squeeze of lime juice, and a pinch of sea salt. Mix to coat—the result is pure sunshine in a bowl.

Step 4: Blacken the Tilapia

Now comes the main event for Blackened tilapia fish tacos with pineapple salsa: cooking the fish. Heat one tablespoon of oil in a pan over high heat. While it warms, generously coat your tilapia fillets on both sides with the spice mix (about 1½ tablespoons per side). Once your pan is smoking hot, add the fish and let it sear until deeply browned, about 3-5 minutes per side. Add the second tablespoon of oil before flipping so both sides develop that craveable crust. The fish is done when it flakes easily and is opaque in the center—145℉ if you want to be precise.

Step 5: Assemble and Enjoy!

Break up the blackened tilapia into chunky pieces. Warm your tortillas for the softest, most comforting base. To assemble, pile the fish in each tortilla, then top generously with the pineapple salsa and a dollop of cilantro lime sauce. This is where all the flavors come together—bright, spicy, sweet, and creamy, all wrapped in one sensational bite.

How to Serve Blackened tilapia fish tacos with pineapple salsa

Garnishes

Sprinkle extra chopped cilantro, sliced jalapenos, or a few crumbles of cotija cheese over your tacos for a burst of color and even more flavor. A few lime wedges on the side let everyone add their own citrusy zing. Toppings are where you make these Blackened tilapia fish tacos with pineapple salsa truly your own!

Side Dishes

These tacos pair wonderfully with simple, festive sides. Try a side of fluffy cilantro-lime rice, charred corn salad, or even just a light green salad tossed with avocado. Chips and guac are always welcome (naturally)! These accompaniments let the bold flavors of the tacos shine.

Creative Ways to Present

For a fun, party-ready vibe, arrange all the toppings in bowls and let guests build their own Blackened tilapia fish tacos with pineapple salsa. Or serve everything family-style on a big platter, garnished with extra salsa and sauce for sharing. Mini tortillas make for adorable appetizers or a taco bar for casual gatherings.

Make Ahead and Storage

Storing Leftovers

If you have any leftover blackened tilapia or pineapple salsa, store them separately in airtight containers in the fridge. The fish will be best within a day or two, while the salsa stays vibrant for up to three days—just drain any excess liquid before serving again to keep flavors fresh!

Freezing

The fish itself can be frozen after cooking: let it cool completely, then transfer to a freezer-safe bag or container. It’s best to enjoy within a month for top texture and flavor. The salsa, however, is best made fresh—freezing will change its vibrant, crunchy texture.

Reheating

Gently reheat the blackened tilapia in a skillet over low heat, just until warmed through, to keep it moist and flavorful. Avoid microwaving for too long, as this can dry the fish. Always add salsa and sauce fresh to maintain those bright, zippy notes in your tacos.

FAQs

Can I use another type of fish for Blackened tilapia fish tacos with pineapple salsa?

Absolutely! Any firm, mild-flavored white fish like cod, mahi-mahi, or haddock will work beautifully in this recipe. Just adjust cooking time as needed for thicker fillets.

Is there a dairy-free way to make the cilantro lime sauce?

You can easily swap Greek yogurt or sour cream for a plant-based alternative like unsweetened coconut yogurt. This keeps the sauce creamy and fresh without the dairy.

How spicy are these tacos? I don’t like too much heat.

The spice level is completely customizable! Start with less cayenne and jalapeno, then add more if you like things fiery. The pineapple salsa also helps cool things down with its sweetness.

Can I grill the tilapia instead of cooking it in a pan?

Grilling is a fantastic option for these tacos! Just make sure to oil the grates well and handle the fillets carefully. The grill imparts a wonderful smoky flavor that’s delicious with pineapple salsa.

What type of tortilla is best for Blackened tilapia fish tacos with pineapple salsa?

This really comes down to personal preference! Flour tortillas are soft and pliable, while corn tortillas bring a traditional, slightly chewy texture. Both are fantastic, so use your favorite—or offer both for taco night variety!

Final Thoughts

These Blackened tilapia fish tacos with pineapple salsa are fun to make, absolutely bursting with flavor, and honestly hard to resist. If you want a crowd-pleasing, feel-good recipe that turns an ordinary day into a mini fiesta, give this one a try. I can’t wait for you to discover just how much joy a simple taco can bring!

Blackened tilapia fish tacos with pineapple salsa Recipe

★★★★★

4.9 from 28 reviews

Author: Jack
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Blackened Tilapia Fish Tacos with Pineapple Salsa are a burst of flavors in every bite. The spicy blackened tilapia pairs perfectly with the sweet and tangy pineapple salsa, all topped with a creamy cilantro-lime sauce. A delightful and refreshing twist on traditional fish tacos!

Instructions

Make blackening seasoning: Mix all spices together. Use about 1 ½ tablespoons per side of tilapia fillet.
Make cilantro lime sauce: Combine lime zest, juice, garlic, cilantro, yogurt, and salt. Set aside.
Make pineapple salsa: Soak diced red onion, then mix with pineapple, jalapeno, lime juice, and salt.
Blackened tilapia: Coat tilapia with spice mix. Cook in a hot pan with oil until browned on both sides.
Assemble fish tacos: Break up cooked tilapia, place in tortillas, and top with pineapple salsa and cilantro-lime sauce.

Notes

You can adjust the spiciness of the blackening seasoning by varying the amount of cayenne used.
Soaking the red onions helps mellow out their sharp flavor in the salsa.
Ensure the tilapia reaches 145°F at the center for proper cooking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Pan-Frying
Cuisine: Mexican