This easy Blackened Fish Taco with Mango Pineapple Pico de Gallo is a flavorful and satisfying dish that combines fresh ingredients. The blackened fish fillets are seasoned with a blend of spices and herbs, adding a hint of heat and smokiness. The mango and pineapple pico de Gallo bring a tropical twist to the traditional pico de Gallo that offers a sweet and tangy flavor that perfectly complements the tasty fish.
I'm obsessed with Mexican dishes lately! Mexican foods are one of the most delicious foods, and I can't get enough of them. Especially any type of taco with fresh salsa.
This Blackened Fish Tacos with Pico de Gallo Recipe is very simple to make. First, make the Mango Pineapple Pico de Gallo. Then, season and rub the blackened seasoning for the tilapia fillet and fry or grill them until they are cooked completely. The super easy and tasty fish taco with pico de Gallo salsa is ready in 30 minutes or less.
I got the inspiration to make this dish from my husband's favorite seafood restaurant here in Washington State. The fish taco is what I usually order, and I am so amazed that they always serve everything fresh all the time!
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Ingredients
It's a pretty basic list of ingredients for these Blackened Fish Tacos with Mango Pineapple Pico de Gallo. I've made a couple of notes worth reading below about the ingredients and what you can substitute for them. See the recipe card for the printable full ingredients list and instructions.
- Tilapia Fillet - You can use any white fish fillet, such as halibut, cod, and mahi-mahi. I use tilapia fillets because they are convenient, affordable, and easy to find at the grocery stores in the frozen section. Let them thaw before you start cooking.
- Blackened Seasoning - For the fish fillet seasoning, I made my own blackening seasoning using different herbs and spices. You can also buy a blackened seasoning for convenience or make your own, check the exact measurement on the recipe card. Cumin, chili powder, paprika, garlic powder, dried thyme leaves, salt, and black pepper are my combined mixture for blackened seasoning.
- Mango and Pineapple Pico de Gallo - Check this recipe for the best Mango and Pineapple Pico de Gallo Recipe with tips. It is basically adding mango, pineapple, tomatoes, red onions, jalapeno, cilantro, lime juice, and salt together. And you can try my cucumber pico de Gallo Recipe to add in too.
- Flour or Corn Tortilla - For taco shells, I use a flour tortilla, which is a soft shell. I also use corn tortillas occasionally, depending on my mood.
Instructions
This Blackened Fish Taco with Pico de Gallo Recipe is really easy to make from start to finish. It is so rewarding, and you can adjust it to your own taste
Step 1. Prepare the mango and pineapple pico de Gallo. Combine all the diced mango, pineapple, jalapeno pepper, red onion, cilantro, and salt, and squeeze the lime juice. Be sure to chop the veggies and fruits in uniform. Mix everything until well blended. Taste to adjust accordingly.
Step 2. Blend all the herbs and spices to make a blackened seasoning. Rub the mixture into the fish fillet, ensuring it's evenly distributed.
Step 3. Preheat the grill or frying pan and pour cooking oil. Heat the cooking oil and fry the tilapia for about 3-5 minutes on medium heat on each side.
Step 4. Using two forks, break the fish fillets into chunks. You can also use your clean hands to break the blackened tilapia into small pieces when it's cool.
Step 5. Warm the taco tortilla in a different frying pan or skillet. You can also grill it until they are pliable and slightly charred.
Step 6. To assemble the taco, add the fish fillet and distribute them evenly among the tortilla shells. Top with a generous amount of tropical pico de Gallo on top. Add any other toppings you love, such as pickled red onion and summer guacamole on top, to make it even more flavorful.
Storage Tips
Store the fried blackened fish tilapia fillet separately in a different container. Store the pico de Gallo in another container. When ready to eat, simply heat a soft tortilla in a skillet, grill, or microwave until heated thoroughly. Then distribute and assemble the fish taco with pico de Gallo salsa among the heated tortilla.
Helpful tips
- Choose the right fish: Opt for a firm, white fish that holds up well to grilling and frying, such as tilapia, cod, halibut, or mahi-mahi. These types of fish have a mild flavor that pairs nicely with the bold spices used in blackening seasoning.
- Get the grill or pan hot: Preheat your pan or grill to medium-high heat before cooking the fish. The high heat will help create a flavorful char on the outside of the fish while keeping the inside moist and tender.
- Do not overcook the fish: Fish should just be cooked for a few minutes. If you cook them for too long, they will turn dry and chewy. 3-5 minutes or depending on the size. The USDA recommends cooking fish in general to 145ºF/63ºC.
- Use fresh fruits and vegetables for pico de Gallo: Using fresh tropical fruits and veggies to make the mango and pineapple pico de Gallo salsa will make the best fish taco with salsa. The flavor of fresh fruits and vegetables is better than canned or frozen ones.
FAQ's
While it's best to enjoy fresh fish tacos, you can prepare the blackened fish and pico de Gallo in advance and store both of them in a separate container in the fridge. When ready to serve, reheat the fish briefly and assemble the tacos with the toppings.
the spiciness level of blackened fish tacos can be adjusted to suit your taste. The blackening seasoning typically includes spices like paprika, chili pepper, and black pepper, which can add some heat. If you prefer a milder flavor, you can reduce the amount of these spices or skip the chili powder completely.
Absolutely! You can use any type of tortilla you prefer. Flour tortillas have a softer texture and slightly different flavor compared to corn tortillas which are usually hard shell tacos. Choose the type that you enjoy the most, or try both to see which you prefer.
Why I think you will love this
- Flavorful - The fish is tender and soft on the inside and slightly charred outside. It is perfectly seasoned with herbs and spices to come out flavorful.
- Tropical Twist - The blackened fish is perfect, but also the mango and pineapple salsa is a big flavor puncher in this taco. The tropical twist is so refreshing and light, yet it is so satisfying that you will love it.
- Light and Healthy - These tacos are made with fish, herbs, spices, and fresh salsa, which are whole foods, and they are nutritious, refreshing, and delicious.
- Easy to make - It takes about 30 minutes to make this dish from start to finish.
Related Recipes
Looking for other recipes like this? Try these:
Blackened Fish Tacos with Pico de Gallo
Equipment
Ingredients
- 2 large tilapia fillets
- ¼ cup cooking oil for frying
- 4-5 large flour tortilla shells shells
blackened seasonings
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1½ teaspoons smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme powder
- ½ teaspoon salt
- ½ teaspoon black pepper powder
Mango and Pineapple Pico de Gallo
- 1 cup ripe mango diced
- 1 cup pineapple diced
- 1 large Roma tomato diced
- 1 medium jalapeno pepper diced
- ⅓ cup red onion diced
- ¼ cup cilantro chopped
- 1 whole lime juice
- ¼ teaspoon salt to taste
Instructions
- Prepare the pico de Gallo Combine all the diced mango, pineapple, tomato, jalapeno pepper, red onion, cilantro, and salt, and squeeze the lime juice. Mix everything until well blended. Taste to adjust accordingly.
- Combine the herbs and spices to make a blackened seasoning. Rub the mixture into the fish fillet, making sure it's evenly distributed.
- Preheat a frying pan or skillet and pour cooking oil. Heat the cooking oil and fry the tilapia for about 3-5 minutes on medium heat on each side.
- Break the fish fillets into chunks.
- Warm the taco tortilla in a different frying pan or skillet. You can also grill it until they are pliable and slightly charred.
- To assemble the taco, add the fish fillet and distribute them evenly among the tortilla shells. Top with a generous amount of tropical pico de Gallo on top. Add any other toppings you like, such as pickled red onion to make it more flavorful. Enjoy!
Notes
Recipe Notes:
- Store the fried blackened fish tilapia fillet separately in a different container. Store the pico de Gallo in another container. When ready to eat, simply heat a soft tortilla in a skillet, grill, or microwave until heated thoroughly. Then distribute and assemble the fish taco with pico de Gallo salsa among the heated tortilla.
- Choose the right fish: Opt for a firm, white fish that holds up well to grilling and frying, such as tilapia, cod, halibut, or mahi-mahi. These types of fish have a mild flavor that pairs nicely with the bold spices used in blackening seasoning.
- Get the grill or pan hot: Preheat your pan or grill to medium-high heat before cooking the fish. The high heat will help create a flavorful char on the outside of the fish while keeping the inside moist and tender.
- Do not overcook the fish: Fish should just be cooked for a few minutes. If you cook them for too long, they will turn dry and chewy. 3-5 minutes or depending on the size. The USDA recommends cooking fish in general to 145ºF/63ºC.
- Use fresh fruits and vegetables for pico de Gallo: Using fresh tropical fruits and veggies to make the mango and pineapple pico de Gallo salsa will make the best fish taco with salsa. The flavor of fresh fruit is better than canned or frozen ones.
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