Blackened Fish Tacos with Creamy Coleslaw & Pineapple Salsa

I love fish tacos.  Whenever I’m at a restaurant I typically beeline for any type of fresh, spicy, blackened fish tacos.   But fish tacos was one of those recipes I hadn’t tried at home.  So recently when I was whipping up Mexican night I decided to give them a go, and I’m so glad I did.

The creamy coleslaw balances and cools off the warm Mahi Mahi and spicy jalapeños.  And the fresh pineapple adds a fruity tang to the blackened seasoning, peppers and salsa.  I mean I’m drooling just thinking about it as I type this!   And they’re on the healthier side which is always a plus.  

In all of my favorite recipes, I always seem to find a marriage of cool to hot, crunchy to creamy, spicy to sweet.  And my blackened fish tacos with Mahi Mahi hit a home run on all of the above.  

When you’re making this at home, keep in mind that you can use any light or white fish.  I always approach cooking seafood by picking out what is wild caught, sustainable and in-stock at Whole Foods or my local grocery store.  With this recipe, I could have done grouper, halibut, etc.  And especially when you’re blackening and seasoning fish, you can use any type of white fish.  You just don’t want to use a fishy-fish like salmon. 

This recipe seems like something spotted on a restaurant patio, but I assure you it’s so easy.  Don’t be overwhelmed!  This vibrant, fresh and summery mixture of flavors is just the thing to cool you down after a long day in the sun.  I mean they just taste like summer!  Truly, MKR

P.S. Let’s talk about tortillas really quickly; I always warm them on the stovetop, turning on the flame to crisp them up. But I’m careful to watch them as they can burn if they catch fire…ha!  I flip them once or twice and get a nice warmed, slightly crispy tortilla.  Cold tortillas just make sad tacos in my opinion. xo