Learn how to make Blackened Catfish Tacos with a Pineapple Pico de Gallo Salsa. This blackened catfish recipe proves there is nothing better than fish tacos with pineapple salsa! It easily comes together in less than 30 minutes. It’s a little sweet, a little spicy, and 100% delicious.
Fish Tacos with Pineapple Salsa
There’s something about the smell of fish hitting a hot skillet that feels like summer. When that fish is coated in blackened catfish seasoning, you know you’re in for a flavorful ride. Now add a scoop of pineapple pico de gallo salsa and a sprinkle of queso fresco on top, wrap it all up in a warm tortilla, and you’ve got the kind of meal that begs to be eaten outside with friends.
One of our favorite things to do during the summer is invite friends over for fish tacos on the backyard patio. And it’s ridiculously easy when you have this blackened catfish taco recipe up your sleeve. It comes together quickly, makes use of a homemade spice blend that stores well, and brings enough flavor to make every guest ask for seconds.
Why You'll Love This Catfish Tacos Recipe
Quick & easy meal – You can easily have this on the table in 25 minutes. All you have to do is mix up the blackened fish seasoning, rub it on the fish, give it a quick pan fry then top with the pineapple pico de gallo and cheese.
Homemade blackened fish seasoning – If you have a nicely stocked spice rack, you probably already have everything you need to make this blackening catfish seasoning. Mix up a double batch so you always have some on hand.
Great flavor – Blackened catfish tacos are chock full of big flavors. They’re a little spicy, and a little sweet with the addition of pineapple pico de gallo. The variety of flavors and textures makes this an amazingly delicious meal to share with family and friends.
Customizable – This is an easy catfish tacos recipe to adapt! If you don’t feel like making your own blackened catfish seasoning, you can use a store-bought seasoning blend that you like. You can also use different types of fish and different toppings.
The Secret is in the Seasoning
This blackened catfish seasoning was given to me by Johnny Roush of West Monroe, Louisiana. I met Johnny and his wife while we were camping at Lake Metigoshe State Park here in North Dakota in July 2024. We got to talking about our love of eating catfish, and he offered me some catfish fillets and some of his homemade seasoning mix. We cooked it up that night at our campsite, and were so blown away by the amazing flavor that I found Johnny the next day and begged for the recipe. He was gracious enough to offer it to me, and now I'm sharing it with all of you.
This spice blend walks the line between heat and depth. It’s spicy without blowing your head off, and it makes the catfish sing.
The method is simple: pat your fish fillets dry, coat them generously in the spice mix, and sear them in a hot pan with oil and butter. The butter helps achieve that signature blackened crust. The result is crispy edges, flaky centers, and mouthwatering flavor in every bite.
If you're wondering how to make blackened catfish tacos with ease, this is the way.
Pineapple Pico de Gallo Salsa
There is nothing better than fish tacos with pineapple salsa! This sweet and spicy pineapple salsa is what takes this taco from pretty darn good to unforgettable.
Canned pineapple chunks make it fast. Cherry tomatoes, jalapeños, and red bell peppers keep things fresh and colorful. A hit of lime juice and cilantro ties it all together. This salsa is refreshing and exactly what spicy blackened catfish needs.
Make the salsa right away or make it a few hours ahead and stash it in the fridge. The flavors get better as it rests.
Catfish Tacos are Perfect for Parties
Planning a casual summer get-together? This is one of those easy catfish recipes that scales beautifully. Double the catfish. Triple the salsa. Toast a pile of tortillas. Set everything out buffet-style and let your guests build their own tacos.
How to Make Blackened Catfish Tacos
Blackened Fish Seasoning
1. Combine all of the blackened fish seasoning ingredients in a blender or food processor. Process on medium speed for about 10 seconds. You may have some leftovers, which can be stored in an airtight container for up to 3 months.
Pineapple Pico de Gallo
1. Mix all ingredients in a bowl and taste. Season with more salt if needed.
For best results, let the pico de gallo sit for 15 minutes or longer before serving.
It’s best served fresh but keeps well in an airtight container in the refrigerator for up to 3 days.
Catfish Tacos
1. Pat both sides of the catfish fillets dry with paper towels.
Evenly sprinkle the blackened seasoning mix over both sides of the fillets.
2. Heat oil and butter in a large nonstick skillet over medium-high heat.
Carefully add seasoned catfish fillets and cook for about 2 ½ minutes on each side.
Fish should reach an internal temperature of 145 degrees F.
3. Remove skillet from heat and transfer fillets to a platter or individual plates.
To serve, toast the tortillas in your toaster or on a dry skillet over medium-high heat.
4. To assemble: Start with the blackened catfish fillet on the tortilla. Top with pineapple pico de gallo. Finish with a sprinkle of queso fresco. Serve with a lime wedge.
Storing Leftover Blackened Fish Seasoning
Always keep spices stored in a cool, dry place away from direct sunlight and other sources of heat like a stovetop. Your kitchen cupboard is perfect! Blackened fish seasoning, like other spices can be stored in the freezer, but this should only be used for long-term storage and not for spices that are used on a regular basis.
Need More Fish Recipes?
If you are looking for more fish recipes, check them all out right here. Here are two of our favorite catfish recipes:
Come Fishing in North Dakota
If you would like to visit North Dakota and experience an amazing fishing experience, check out details at the North Dakota Game & Fish Department website.
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Blackened Catfish Tacos with Pineapple Pico de Gallo Salsa
Ingredients
Blackened Fish Seasoning
- 1 teaspoon coarse sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground chipotle chili powder
Pineapple Pico de Gallo Salsa
- 1 20-ounce can pineapple chunks, drained
- 1 cup cherry tomatoes, cut in half
- 1 small yellow onion, diced
- ½ red bell pepper, diced
- 1 medium jalapeno, seeds and ribs removed, diced
- ¼ cup chopped fresh cilantro
- 2 Tablespoons lime juice (from 1 lime)
- ⅛ teaspoon kosher salt
Catfish Tacos
- 1 ½ pounds catfish fillets
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 8 flour or corn tortillas (or pieces of naan bread)
- 8 ounces queso fresco or cotija cheese
- 1 lime, cut into wedges
Instructions
Blackened Fish Seasoning
- Combine all of the blackened fish seasoning ingredients in a blender or food processer and process on medium speed for about 10 seconds. You may have some leftovers which can be stored in an airtight container for up to 3 months.
Pineapple Pico de Gallo Salsa
- Mix all ingredients in a bowl and taste.
- Season with more salt if needed. For best results, let the pico de gallo sit for 15 minutes or longer before serving. It’s best served fresh but keeps well in an airtight container in the refrigerator for up to 3 days.
Catfish Tacos
- Pat both sides of the catfish fillets dry with paper towels. Evenly sprinkle the blackened seasoning mix over both sides of the catfish fillets.
- Heat oil and butter in large nonstick skillet over medium-high heat. Carefully add seasoned catfish fillets and cook for about 2 ½ minutes on each side (a total of 5 minutes), or until the fish reaches an internal temperature of 145 degrees F using an instant-read meat thermometer.
- Remove skillet from heat and transfer catfish fillets to a platter or individual dinner plates.
- To serve the catfish tacos, quickly toast the tortillas in your toaster, or on a large dry skillet or griddle over medium/high heat.
- To assemble: start with the cooked and blackened catfish fillet on your tortilla. Add pineapple pico de gallo, then finish off with a generous sprinkle of queso fresco. Serve with a fresh lime wedge to squeeze extra lime juice over tacos.
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