Smoked Paprika Fish Tacos with Black Bean-Pineapple Salsa

Irresistible Smoked Paprika Fish Tacos with Zesty Black Bean-Pineapple Salsa

If you're searching for a new twist on classic tacos, look no further! These Smoked Paprika Fish Tacos, paired with a vibrant Black Bean-Pineapple Salsa, bring a refreshing burst of flavors to your table. Perfect for a casual weeknight or a weekend fiesta, this dish is sure to please both family and friends with its delightful balance of smoky, tangy, and sweet notes. The combination of mild white fish with the smokiness of paprika and the citrusy kick of lime creates a culinary symphony that's straightforward yet sumptuous.

To elevate the experience, selecting fresh, quality ingredients is key. Opt for firm white fish like tilapia, orange roughy, or flounder that hold up well during cooking and soak up the marinade effortlessly. The beauty of this recipe is in its simplicity; the smoked paprika brings a unique depth, while lime zest and juice add a bright, tangy flair. Allowing the fish to marinate briefly creates a perfect canvas of flavors.

As you prepare, ensure your mise en place is complete: chop fresh cilantro, zest and juice limes, and have your spices ready. A nonstick skillet works best for cooking the fish, achieving that perfect golden, flaky finish without sticking. Don't overlook the importance of creamy elements: the cilantro lime cream, composed of sour cream and mayonnaise, ties everything together, providing a smooth, tangy contrast to the fish and cabbage's crunch.

This recipe comes together in a cinch, and with a few helpful tips and tricks, you'll be on your way to taco bliss in no time!

Ingredients

Smoked Paprika Fish Tacos

• ¼ bunch fresh cilantro -
• 3 limes, for zest/juice, divided -
• 1 tablespoon canola oil -
• ½ teaspoon kosher salt -
• ¼ teaspoon pepper -
• 2 tablespoons + ½ teaspoon smoked paprika, divided -
• 4 (6 oz) white fish fillets (tilapia, orange roughy, or flounder; about 1 ½ lb) -
• 2 tablespoons reduced-fat sour cream -
• 2 tablespoons reduced-fat mayonnaise -
• 8 extra-thin corn tortillas -
• 2 cups angel hair shredded cabbage -

Black Bean-Pineapple Salsa

• ¼ bunch fresh cilantro -
• 1 lime, for juice -
• 1 (8 oz) can pineapple tidbits -
• 1 can reduced-sodium black beans (15-16 oz) -
• ¼ cup diced fresh red onions -
• ¼ cup sliced fresh green onions -
• 1 tablespoon canola oil -
• ½ teaspoon smoked paprika -
• ¼ teaspoon kosher salt -

Step-by-Step Instructions

Smoked Paprika Fish Tacos

1. Chop the cilantro finely, aiming for about ¼ cup. Zest one lime to yield approximately one teaspoon, and then juice all three limes to gather about three tablespoons of juice. Reserve one tablespoon of juice for the cilantro cream.
2. In a medium bowl, whisk together the canola oil, salt, pepper, and two tablespoons of smoked paprika until well combined.
3. Add the fish fillets into the bowl, turning each to ensure they are evenly coated. Allow them to marinate for five minutes, which allows the flavors to penetrate (remember to wash your hands thoroughly after handling raw fish).
4. Prepare the cilantro cream by combining the sour cream, mayonnaise, chopped cilantro, lime zest, one tablespoon of lime juice, and the remaining ½ teaspoon of smoked paprika in a small bowl. Mix until smooth and set aside for assembly.
5. Preheat your nonstick sauté pan over medium-high heat for 2–3 minutes. Once hot, place the marinated fish fillets in the pan. Cook for about 2–3 minutes on each side until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. After removing the pan from heat, drizzle the remaining two tablespoons of lime juice over the fish fillets while they are still in the pan, infusing them with a final touch of citrus.
7. Warm the tortillas following the instructions on their package, maintaining their softness.
8. Assemble the tacos by placing ¼ cup of shredded cabbage on each tortilla, followed by a portion of the fish. Drizzle a generous spoonful of cilantro cream sauce over your fish.

Black Bean-Pineapple Salsa

1. Start by chopping the cilantro to yield about ¼ cup. Juice the lime to capture approximately one tablespoon.
2. Drain the pineapple tidbits, ensuring to reserve a spoonful of the juice.
3. Open and rinse the black beans thoroughly to reduce excess sodium.
4. Combine all ingredients, including the reserved pineapple juice, in a mixing bowl. Stir well until all elements are optimally blended.

Tips for Troubleshooting

• Fish too dry? Ensure not to overcook. Aim for cooking just until the fish flakes, typically about 2-3 minutes per side, and rest assured the internal temperature reaches 145°F.
• Tacos falling apart? Overstuffed tacos are prone to breaking apart. Use moderate amounts of each ingredient to maintain tortilla integrity.
• Salsa too watery? Consider thoroughly draining the beans and pineapple beforehand. If moisture persists, strain lightly and blend again.
• Lime overpowering? You can mellow out excess acidity by adding a dollop of extra sour cream or mayo to your cilantro cream mixture.

Ideas for Pairing With The Recipe

• Side Dishes: Pair the meal with an avocado lime rice or a simple fresh tomato salad to enhance the freshness of your meal.
• Drinks: Enjoy your tacos with a citrus-infused white wine like Sauvignon Blanc or a tart margarita. For non-alcoholic options, consider a sparkling limeade.
• Desserts: A piece of flan or rich tres leches cake furthers your culinary journey with its smooth, decadent character, offsetting the spicy notes of your tacos.

How to Store Properly

• For refrigeration: Store any leftover components separately in airtight containers. Fish and cream sauce will keep fresh for up to 2 days in the fridge.
• For freezing: If freezing the fish, do so before adding the cream sauce. Wrap tightly in plastic wrap followed by aluminum foil, and place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating Tips: Gently reheat fish in an oven preheated to 350°F for about 10 minutes to retain moisture and texture. Avoid microwaving to prevent toughness.

FAQs

• Can I use flour tortillas instead of corn? Absolutely! Flour tortillas can add a softer texture to your tacos but remember they're a bit more resilient and can handle extra filling.
• Can I substitute the fish with another protein? Yes, chicken or shrimp can work well here, ensuring they are marinated appropriately to maintain the necessary flavors.
• What if I can't find smoked paprika? Regular paprika with a dash of cumin can mimic a warm undertone, although the smoky distinction will be less pronounced.
• What can I do if my kids find the dish too spicy? Be conservative with the smoked paprika and provide additional sour cream or crema for topping, which can balance out the heat.