Blackened Tacos with Pineapple Salsa
Fresh fish, creamy avocado, and pineapple salsa piled over coconut rice and topped with cotija cheese make these Blackened Fish Tacos with Pineapple Salsa dynamite.
Equipment
- Bamboo Paper Towels (optional)
- Kitchen Thermometer (optional)
Ingredients
Coconut Rice
- 1 cup Basmati or Jasmine rice
- 13.66 ounces coconut milk 13.66 ounces = 1 can
- 1 tablespoon coconut oil optional
Blackened Fish
- 1 pound tilapia or catfish 1 pound = roughly 3 filets
- 2 tablespoons taco seasoning
- 2 tablespoons coconut oil
Taco Fixin's
- 6 medium flour tortillas
- ½ cup pineapple salsa
- 1 avocado, sliced optional
- ¼ cup cotija Cheese optional
- 1 tablespoon lime juice optional
- ¼ cup fresh cilantro, chopped optional
- 1 tablespoon crema or sour cream optional
Instructions
Coconut Rice
- Rinse your rice with cold water (I use a sieve for this) and add it to small pot with the coconut milk and coconut oil (optional) and stir to combine.1 cup Basmati or Jasmine rice
- Bring to a boil, cover, and turn the heat all the way down to low. Simmer on low for about 20 minutes, until liquid is absorbed, and rice is tender. Fluff with a fork and set aside until you're ready to assemble your tacos.Optional: You can add salt to taste to your coconut rice. I find the fish and salsa adds enough salt, but it's up to you!13.66 ounces coconut milk, 1 tablespoon coconut oil
Blackened Fish
- Thoroughly dry fish filets by pressing them in between two paper towels, and slice them in half lengthwise, so you are left with 6 pieces of fish.1 pound tilapia or catfish
- Rub the fish with seasoning generously on both sides.2 tablespoons taco seasoning
- Over medium heat, add coconut oil to your pan to start simmering. Carefully place your fish fillets into the hot oil. Cover and cook for five minutes before flipping.You will know your fish is ready to flip because it will easily come onto your spatula without sticking to the pan.2 tablespoons coconut oil
- Once flipped, cover again and cook on the second side for another five minutes until you achieve a nice, browned color on both sides. The internal temperature of the fish should reach 145°F.
- Remove from pan and set aside for taco assembly.
Taco Assembly
- Heat your tortillas in a dry pan or by microwaving between two damp paper towels for about 15 seconds (optional).6 medium flour tortillas
- Add a thin layer of coconut rice (I use about 3 tablespoons) to your flour tortillas.
- Layer the fish on top of the coconut rice, followed by about 2 tablespoons of pineapple salsa.½ cup pineapple salsa
- Finish with your toppings of choice and enjoy hot!1 avocado, sliced, ¼ cup cotija Cheese, 1 tablespoon lime juice, ¼ cup fresh cilantro, chopped, 1 tablespoon crema or sour cream
Notes
- Try these with homemade flour tortillas!
- This recipe will probably work with most fish, but my two favorite tried-and-true successes are catfish and tilapia.
- You can usually find Mexican Crema and Cotija cheese at the grocery store, but if you have to substitute, sour cream and queso fresco are second best!
- If you don't have coconut oil, you can omit it from the rice and use olive oil to cook up the fish!
- For more fish tacos, check out these Salmon Tacos with Greek Yogurt Sauce.