Blackened Catfish Tacos with Pineapple Salsa
Source: New Soul Kitchen / CLEO TV
Ingredients
- Blackened Catfish Tacos with Pineapple Salsa
- 1 (8 ounce) catfish filet, cleaned
- Kosher salt
- Cracked black pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Olive oil
- 8 (6 inch) inch tortillas
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- For the pineapple salsa
- ¾ cup diced pineapple
- ½ English cucumber, medium dice
- 1 large Roma tomato, medium dice
- 1 small jalapeno, small dice
- 2 tablespoons roughly chopped cilantro
- Kosher salt
- Cracked black pepper
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Instructions
Mix the salt and black pepper as desired, granulated garlic powder, granulated onion powder, oregano, smoked paprika, and cayenne pepper together in a small bowl. Season the catfish on each side with the blackening season mixture. Heat a large skillet over medium high heat with olive oil. Lay the fish flesh side down in the hot oil and begin to sear. In a medium bowl mix the pineapple, cucumber, tomato, jalapeno, and cilantro together. Season with salt and pepper as desired. Heat a small skillet or saute pan with a little bit of olive oil. Heat each tortilla until just warmed through and pliable. Assemble the tacos with a piece of the blackened catfish and a spoonful of the pineapple salsa on top. Serve right away and enjoy!