Blackened Fish Tacos with Creamy Coleslaw & Pineapple Salsa

A Vibrant, Fresh Entree to be enjoyed al fresco
Filed Under > 30 Minute Meals

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa recipe on Waiting on MarthaBlackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa #recipe on Waiting on Martha 

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 

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa
Serves 2
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 Mahi Mahi or white fish, fresh, wild caught filets
  2. 2 cups coleslaw
  3. 1 Jalepeno thinly sliced
  4. pineapple salsa (I buy mine from wholefoods. If they don't have it simply chop up pineapple, add a few squeezes of lime & a bit of chopped cilantro
  5. cilantro for garnish
  6. flour or corn tortillas
  7. limes for garnish
  8. additional salsa for garnish
  9. blackening seasoning
Instructions
  1. sprinkle both sides of the fish with with blackening seasoning, go ahead an be liberal with the seasoning.
  2. In a lightly oiled/greased sauté pan cook the fish until cooked through. 8-10 minutes.
  3. Remove the fish, and build your tacos!
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Photography, Rustic White for Waiting on Martha

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  • LOVE how unique this taco recipe is! The pineapple salsa adds a fresh vibe to a traditional recipe. Perfect for the summer!
    Karen | GlamKaren.com

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