Blackstone Pineapple Sriracha Fish Tacos
My husband and I made Blackstone Pineapple Sriracha Fish Tacos for a quick, simple weeknight meal on the griddle.
The perfect mix of sweet and spicy flavors!
We used catfish for this recipe, but you can use any fish that you like.
How to make Blackstone Pineapple Sriracha Fish Tacos
First pat dry a pound of catfish and season lightly with kosher salt, pepper, and Blackstone Pineapple Sriracha seasoning blend.
Or use a similar seasoning blend if you don’t have this one.
Preheat your Blackstone or flat top griddle to medium low.
Add some cooking oil of choice and the seasoned fish.
The fish will cook for 8 to 10 minutes total, flipping a time or two.
While the catfish was doing it’s thing on the Blackstone, we made a sauce with mayo, sriracha, lime juice, and more of the Pineapple Sriracha seasoning.
And a pineapple slaw by combining diced pineapple, slaw mix, and some of the sauce.
During the last few minutes warm some flour or corn tortillas and it’s almost time to eat!
Blackstone Pineapple Sriracha Fish Tacos were sooo good with the sauce, slaw, cilantro, pickled red onion, and cotija cheese 🙂
If you like Blackstone Pineapple Sriracha Fish Tacos, you might also like these griddle recipes…
Blackstone Blackened Catfish Sandwiches
And Blackstone Steak and Lobster Tacos
Blackstone Tequila Lime Shrimp Bowls
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Blackstone Pineapple Sriracha Fish Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound catfish (or fish of choice)
- kosher salt, pepper, Blackstone Pineapple Sriracha seasoning blend (or similar seasoning blend of choice)
- cooking oil of choice
- 8 taco size flour or corn tortillas
- 1/3 cup mayo
- 1 to 2 tablespoons lime juice
- 1 tablespoon sriracha
- 1 1/2 cups shredded slaw mix (I used a Mexican salad kit without the dressing packet)
- 1/2 cup diced pineapple
- Optional toppings: pickled red onions, cotija cheese, cilantro, avocado
Instructions
- Pat the fish dry with paper towels and season lightly on both sides with kosher salt, pepper, and Pineapple Sriracha seasoning.
- Preheat griddle to medium low. Add cooking oil of choice and the seasoned fish. Cook 8 to 10 minutes total, flipping a few times.
- While fish is cooking mix together the mayo, lime juice, sriracha, and Pineapple Sriracha seasoning (more or less according to your taste). Toss a little of the sauce in a larger bowl with the slaw and pineapple.
- Remove fish and flake into smaller pieces. Add a little more oil to the griddle and cook tortillas for a few seconds to a minute, flipping a few times.
- Assemble tacos with a few pieces of fish in the warm tortillas, add some sauce, pineapple slaw, and optional toppings such as pickled red onions, cotija cheese, cilantro, and/or avocado.
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