Blackened Seabass Tacos with Roasted Pineapple Salsa
Blackened Seabass Tacos with Roasted Pineapple Salsa & Cilantro Lime Crema. This ultimate fish taco recipe is championed by a beautiful Seabass fillet and bright dressings that lift up the spice. With the crunch of red cabbage and pineapple roasted to perfection, you get the perfect taco experience in every bright. Truly delicious.
Recipe
Blackened Seabass Tacos with Roasted Pineapple Salsa & Cilantro Lime Crema
by Holistic Nutritionist Alicia Spangenberger with inspiration from @halfbakedharvest
total time: 30 minutes
servings: 4
Ingredients:
2 teaspoons cumin
1 tablespoon chili powder
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1 Seabass fillet
Roasted Pineapple Salsa
5 pineapple spears ( about 1/3 of a pineapple)
1 jalapeno, cut in half & seeded
Cabbage Slaw
3 cups red cabbage, shredded
juice of 1/2 of a lime
pinch of salt
Cilantro Lime Crema:
3/4 cup of plain Greek yogurt
1 clove garlic, chopped
2-3 tablespoons olive oil
salt & pepper
Handful fresh cilantro, roughly chopped
juice of 1/2 of a lime
Instructions:
Preheat oven to 425
Mix seasoning together
Combine shredded cabbage, lime juice and pinch of salt in a bowl - toss to combine and let sit, toss occasionally while you prepare the rest of the meal
Roast the pineapple and jalapeno on baking sheet at 425 for 20 minutes
Blend or hand mix crema ingredients together
Heat skillet on medium - adding a bit of olive oil to coat the pan
Pat Seabass fillet dry and rub seasoning on both sides sufficiently
Sear Seabass fillet on both sides for about 2-3 minutes each
Remove pineapple and jalapeno from oven - set oven to 350
Finish cooking seabass in the oven (about 7-9 minutes depending on size of the fillet) while you prepare the pineapple salsa
Let pineapple and jalapeno cool for a minute and then roughly chop and toss together in bowl
Remove seabass fillet from oven and start plating your tacos!