My homemade blackening seasoning is a favorite to use on fish, and its spicy nature is delicious in these blackened fish tacos with pineapple slaw.
The pineapple slaw is sweet and juicy keeping the spicy blackened fish from overwhelming your tastebuds. The two are a perfect match.
I would normally opt for fresh pineapple, but using pineapple in a can allows you to add some pineapple juice to the slaw, helping to sweeten it without the need to add sugar.
You are not going to use the whole can of pineapple, so I like to get pineapple tidbits because I find they have more alternate uses.
You could also use crushed pineapple instead of dicing the tidbits. Be sure to look for a brand that packs the pineapple in 100% juice, not sugar water.
Variations to the Blackened Fish Tacos with Pineapple Slaw:
- I measured the pineapple tidbits after dicing them. If you only measure out ½ cup of tidbits you will be short on the full amount.
- I like to dice the pineapple so that you can find some larger chunks, but for the most part the pineapple blends into the slaw. The larger chunks make a really refreshing juicy bite and I like that the pineapple doesn’t get lost in the slaw. It adds a great texture instead of only being a flavor.
- Gluten Free: Make these tacos with corn tortillas instead of flour. My homemade blackening seasoning is naturally gluten free.
- Use your favorite fish: I used trout and its naturally sweet flavor lends itself well but salmon or any white fish could be easily used in its place.
Blackened Fish Tacos with Pineapple Slaw
Prep time
Cook time
Total time
Sweet and spicy blackened fish tacos with pineapple slaw are a great way to switch up your dinner routine. Try them with your favorite type of fish and my homemade blackening seasoning!
Author: Alison's Allspice
Serves: 4
Ingredients
- 1 lb fish, cut into bite sized pieces
- 2 tsp blackening seasoning
- Oil, for the skillet (as needed, start with 2 tsp)
- 3 TBS mayo
- 2 tsp pineapple juice, from the can
- 1 tsp apple cider vinegar
- Pinch of salt
- 1 ¼ cups sliced red cabbage or tri color coleslaw mix
- ½ cup finely diced pineapple (from a can)
- 2 TBS minced cilantro or parsley
- 8 small flour tortillas
Instructions
- Toss fish with the blackening seasoning in a bowl. Heat the oil in a skillet until hot. Add a piece of fish, it should sizzle loudly on contact (if not wait a little longer). Add all the fish and cook until opaque and cooked through, 1-2 minutes per side.
- Meanwhile, mix together the mayo, pineapple juice, apple cider vinegar, and a pinch of salt until smooth. Stir in the cabbage, pineapple and cilantro or parsley.
- Divide the slaw up among the tortillas. Top with the blackened fish. Serve immediately.
