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Blackened Tilapia Fish Tacos With Pineapple Salsa

Blackened tilapia fish tacos with pineapple salsa deliver smoky, spicy, and sweet flavor in a quick skillet-cook dinner. The tilapia is coated with a bold blackening spice rub and cooked until flaky, then served in warm corn tortillas with crisp cabbage and fresh pineapple salsa.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Tilapia
  • 1.5 lb tilapia fillets
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp oregano
  • 0.5 tsp thyme
  • 0.5 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Pineapple Salsa
  • 2 cup fresh pineapple, diced
  • 0.25 cup red onion, finely diced
  • 1 jalapeño, minced
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 0.25 tsp salt
For Serving
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 lime wedges
  • 1 fresh cilantro

Equipment

  • 1 cast iron skillet

Method
 

Make the blackening seasoning
  1. In a small bowl, combine the paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cumin, salt, and black pepper.
  2. Mix until evenly blended so the rub coats the tilapia consistently.
Cook the tilapia
  1. Pat the tilapia fillets dry.
  2. Brush both sides lightly with olive oil.
  3. Coat both sides with the seasoning blend, pressing lightly so it adheres.
  4. Heat a cast iron skillet over medium-high heat.
  5. Cook tilapia for 3–4 minutes per side until flaky.
  6. Remove and break the fish into large pieces for easy taco filling.
Make the pineapple salsa
  1. Mix the pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
  2. Stir well so every bite has pineapple juices and heat from the jalapeño.
Assemble the tacos
  1. Warm the corn tortillas in a dry skillet.
  2. Fill each tortilla with shredded cabbage and blackened fish.
  3. Top generously with pineapple salsa for a juicy, fresh finish.
  4. Garnish with fresh cilantro and lime wedges.
  5. Serve immediately while the fish is hot and the tortillas are pliable.

Notes

For best blackening, make sure the tilapia is well-dried before oil and rub. Store pineapple salsa covered in the refrigerator up to 3 days and keep cooked fish refrigerated up to 2 days; tortillas can be warmed briefly before serving. Freezing: freeze fish only for up to 1 month, but salsa should be made fresh. Dietary swap: use gluten-free corn tortillas to keep the tacos gluten-free.