She Strengthens

Tropical Tacos: A Fresh Twist on a Classic

When it comes to tacos, fish offers a world of possibilities. From grilled to battered and fried, and even ceviche-cured, the options are endless. Today, we’re shining the spotlight on a tropical twist that will transport your taste buds to a sunny island getaway.

Sustainable Seafood: A Responsible Choice

Before we dive into the recipe, let’s talk about the star of the show: tilapia. This affordable and widely available fish is a great choice, but it’s essential to ensure that your fillets come from a source that practices sustainable aquaculture. The Monterey Bay Aquarium’s Seafood Watch is an excellent resource for making informed decisions.

Pineapple Salsa: A Sweet and Spicy Delight

The key to these tacos lies in the simple yet flavorful pineapple salsa. By combining diced fresh pineapple, minced jalapeños, and a squeeze of lime juice, you’ll create a sweet and spicy condiment that adds brightness and depth to the dish.

Crispy Fish and Crunchy Tortillas

To prepare the tilapia, season both sides with salt and pepper, then dredge in flour for a light and even coating. Pan-fry the fillets until crispy and golden, finishing with a brush of melted butter. Meanwhile, warm your tortillas by grilling them directly over a gas flame until puffed and slightly blistered.

Assembly and Serve

The final step is the easiest: assemble your tacos by placing a piece of crispy fish onto each tortilla, followed by a spoonful of pineapple salsa. The result is a harmonious balance of textures and flavors that will leave you craving more.

Recipe Details

Yield: 8 tacos
Difficulty: Easy
Total Time: 30 minutes

Ingredients

• 2 cups medium-diced fresh pineapple
• 2 medium jalapeños (seeds removed for a milder salsa), minced
• 1/2 medium lime
• Kosher salt
• 1 pound fresh tilapia (about 5 fillets)
• Freshly ground black pepper
• 1/2 cup flour
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter, melted
• 8 corn tortillas

Instructions

1. Mix pineapple and jalapeños in a medium bowl, squeeze lime juice over top, and season with salt. Set aside.
2. Season both sides of tilapia fillets with salt and pepper, then dredge in flour.
3. Heat a large skillet over medium heat, add vegetable oil, and sear floured fish pieces for 4 minutes on each side. Brush with melted butter during the last minute of cooking.
4. Warm tortillas by grilling them directly over a gas flame until puffed and slightly blistered.
5. Assemble tacos by placing a piece of crispy fish onto each tortilla, followed by a spoonful of pineapple salsa. Serve immediately.