Blackened Catfish Tacos with Pineapple Pico de Gallo Salsa
Learn how to make Blackened Catfish Tacos with a Pineapple Pico de Gallo Salsa. This blackened catfish recipe with a pineapple pico de gallo salsa easily comes together in less than 30 minutes. It’s a little sweet, a little spicy, and 100% delicious.
Servings: 4 people
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.
