Ingredients

Instructions

1. 1

   Prepare the salsa by combining the diced pineapple, red onion, jalapeño, cilantro, and half of the lime juice in a medium bowl. Season with a pinch of salt and set aside to let flavors meld.

2. 2

   Pat the fish fillets dry with paper towels to ensure a good sear.

3. 3

   Generously coat both sides of the fish fillets with the Cajun seasoning, pressing it in slightly.

4. 4

   Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.

5. 5

   Add the fish to the hot pan and cook for 3-4 minutes on the first side until dark and crusted.

6. 6

   Flip the fish and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.

7. 7

   Remove fish from the pan and break it into large, bite-sized chunks.

8. 8

   Warm the corn tortillas in a dry skillet or directly over a low gas flame for about 30 seconds per side until pliable.

9. 9

   Assemble the tacos: place a handful of shredded cabbage on each tortilla, top with the blackened fish chunks, and finish with a generous spoonful of pineapple salsa and a dollop of sour cream.