Blackened Fish Tacos with Pico de Gallo
Blackened Fish Tacos 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, 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.
Equipment
1 skillet
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.
Nutrition
Serving: 4servingsCalories: 364kcalCarbohydrates: 31gProtein: 21gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 43mgSodium: 563mgPotassium: 559mgFiber: 4gSugar: 12gVitamin A: 2055IUVitamin C: 43mgCalcium: 82mgIron: 3mg
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