Fish offers a wide canvas for tacos: grilled, battered and fried, ceviche-cured. Here, boneless fillets are seasoned, floured, and pan-fried so they’re crisp at the edges, moist and tender inside. A simple fresh pineapple salsa spiked with lime and jalapeños gives the tacos brightness and a little bite.
What to buy: Tilapia is a fish that’s affordable and readily available, but check to make sure the fillets you buy are from a source that practices sustainable aquaculture. Check out the Monterey Bay Aquarium’s Seafood Watch for recommendations.
- 2 cups medium-dice fresh pineapple
- 2 medium jalapeños (seeds removed if you want 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
- Mix the pineapple and jalapeños in a medium bowl. Squeeze the lime half over top. Season with salt and set aside.
- Season both sides of the tilapia fillets with salt and pepper.
- Dredge in the flour so all surfaces are lightly and evenly coated.
- Set a large skillet over medium heat. Add 1 tablespoon of the vegetable oil. When the skillet is very hot, add half of the floured fish pieces. Sear for 4 minutes on the first side.
- Flip, brush with half of the melted butter, and cook for 4 more minutes, until done. Repeat with the remaining fillets.
- Heat up your tortillas (we do it directly over a gas flame till they’re puffed and a little blistered), distribute the fillets among the tortillas, top each taco with pineapple salsa, and serve.