Blackened Fish Tacos
serves 6
1 1/2 pounds tilapia fillets or other white flaky fish
1 fresh pineapple, skinned, quartered and cored
1 jalapeño, finely diced
1 small red onion, finely diced
1 bunch radish, thinly sliced
1 cup cilantro leaves
Juice and zest of 2 limes, plus extra lime wedges for serving
12 corn tortillas
1 1/2 tablespoons creole seasoning
olive oil
salt and pepper to taste
Preheat oiled grill pan to medium-high heat. Place the pineapple quarters on grill and cook until lightly charred on both sides, about 2-4 minutes per side. Allow pineapple to sit at room temperature before cutting into medium dice. Toss the pineapple, jalapeño, onion, lime juice and zest in a large bowl. Salt and pepper to taste. Cover and chill until ready to use.
Heat oiled grill pan to medium-high heat. Pat fish dry, rub with creole seasoning and drizzle with olive oil. Grill the fish for 4 minutes on one side and 2 minutes on other side. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and serve with grilled pineapple salsa, radish, cilantro and lime wedges.
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