Blackstone Pineapple Sriracha Fish Tacos
Blackstone Pineapple Sriracha Fish Tacos is an easy sweet and spicy griddle recipe with catfish or fish of choice topped with pineapple slaw!
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.