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Blackened Tilapia Fish Tacos With Pineapple Salsa

Blackened tilapia fish tacos with pineapple salsa are built on a smoky Cajun-spice crust and topped with a bright, juicy fruit salsa. Pan-seared tilapia with charred spots is flaked into warm tortillas and finished with avocado and crema for sweet-tangy balance.
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Prep Time 10 minutes
Cook Time 15 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Blackened Tilapia
  • 4 tilapia fillets
  • 2 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
For the Pineapple Salsa
  • 2 cup fresh pineapple, finely diced
  • 0.5 red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 2 limes Juice of 2 limes
  • 0.5 tsp salt
For the Tacos
  • 8 small corn or flour tortillas
  • 2 cup purple cabbage, thinly shredded
  • 1 avocado, sliced
  • 0.5 cup sour cream or Mexican crema
  • 0.33 lime wedges for serving
  • 1 extra cilantro for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the pineapple salsa
  1. In a bowl, stir together diced pineapple, red onion, jalapeño, chopped cilantro, lime juice, and salt until evenly combined. Taste and adjust lime or salt as needed, then set aside.
Make the blackening spice blend
  1. In a small bowl, mix smoked paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper to form a uniform spice blend.
Blacken the tilapia
  1. Pat the tilapia fillets completely dry with paper towels, then rub them all over with olive oil.
  2. Press the spice blend generously onto both sides of each fillet so the seasoning adheres.
  3. Heat a large cast iron skillet or heavy pan over medium-high heat until very hot, about 2 minutes.
  4. Add the tilapia to the dry skillet and cook 3–4 minutes per side without moving them, until deeply charred and the fish flakes easily.
  5. Remove the fish and let it rest for 1 minute, then use a fork to gently flake into chunky pieces.
Warm tortillas and assemble
  1. Warm the tortillas directly over a gas flame for 15–20 seconds per side, or in a dry skillet until they have light char spots and are pliable.
  2. Assemble tacos by layering shredded purple cabbage, adding flaked blackened tilapia, and spooning pineapple salsa generously over the top.
  3. Top each taco with avocado slices and a drizzle of sour cream or Mexican crema, then serve immediately with lime wedges and extra cilantro.

Notes

For the crispiest, most charred crust, keep the skillet truly hot before adding the fish and do not move the fillets during searing. Refrigerate leftover pineapple salsa up to 3 days; leftover blackened tilapia keeps 2 days but will soften when reheated, so rewarm gently. Freezing tilapia is not recommended for best texture. Dietary swap: use dairy-free crema or plain Greek yogurt to reduce or adjust dairy.