Super Fast

Blackened Fish Tacos

Black Bean-Pineapple Salsa and Tortilla Chips


  • 1½ lb flounder fillets (or other firm white fish)
  • 1 Tbsp blackening seasoning
  • 2 Tbsp butter
  • 1 (8-oz) carton sour cream
  • 1 cup fresh salsa
  • 1½ Tbsp fresh lime juice
  • 2 (8-oz) pkg corn tortillas
  • 1 (10-oz) pkg angel hair coleslaw
  • 1 avocado, pitted and sliced


  1. Sprinkle fish with blackening seasoning. Melt butter in a large nonstick skillet over medium heat. Add fish, and cook, 5 to 6 minutes per side or until fish flakes with a fork.
  2. Meanwhile, stir together sour cream, salsa and lime juice. Flake fish into large pieces. Heat tortillas according to package directions.
  3. Serve fish in warm tortillas. Top with coleslaw, sour cream mixture, and avocado.

Side Dish Ingredients

  • 2 (15-oz) cans black beans, rinsed and drained
  • 3 cups chopped fresh pineapple
  • 3 green onions, diced
  • ¼ cup chopped fresh cilantro 
  • 2 Tbsp fresh lime juice
  • 1 (10-oz) pkg tortilla chips

Side Dish Instructions

  1. Toss together beans, pineapple, onion, cilantro, and lime juice in a serving bowl; serve salsa with chips.

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