Pan-Fried Tilapia Tacos Recipe

• 2 cups medium-dice fresh pineapple
• 2 medium jalapenos (seeds removed if you want a milder salsa), minced
• 1/2 medium lime
• Kosher salt
• 1 pound fresh tilapia (about 5 fillets)
• Freshly ground black pepper
• 1/2 cup flour
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter, melted
• 8 corn tortillas

1. Mix the pineapple and jalapenos in a medium bowl.
2. Squeeze the lime half over top.
3. Season with salt and set aside.
4. Season both sides of the tilapia fillets with salt and pepper.
5. Dredge in the flour so all surfaces are lightly and evenly coated.
6. Set a large skillet over medium heat.
7. Add 1 tablespoon of the vegetable oil.
8. When the skillet is very hot, add half of the floured fish pieces.
9. Sear for 4 minutes on the first side.
10. Flip, brush with half of the melted butter, and cook for 4 more minutes, until done.
11. Repeat with the remaining fillets.
12. Heat up your tortillas (we do it directly over a gas flame till theyre puffed and a little blistered), distribute the fillets among the tortillas, top each taco with pineapple salsa, and serve.

pineapple, salsa, lime, kosher salt, tilapia, freshly ground black pepper, flour, vegetable oil, unsalted butter, corn tortillas

Taken from www.chowhound.com/recipes/pan-fried-tilapia-tacos-31086 (may not work)