My husband and I cooked Blackstone Pineapple Sriracha Fish Tacos for a quick, flavorful weeknight meal on the griddle. These tacos balance sweet pineapple and creamy mayo with a bright, spicy sriracha kick—simple to make and perfect for a relaxed dinner.
The recipe below uses catfish, but you can use any firm white fish you prefer—tilapia, cod, mahi-mahi or halibut all work well. Cooking on a Blackstone or flat top griddle gives the fish a slightly crisp exterior while keeping the inside tender and flaky.
How to make Blackstone Pineapple Sriracha Fish Tacos
Start by patting 1 pound of catfish (or your chosen fish) dry with paper towels. Season lightly on both sides with kosher salt and freshly ground black pepper, then sprinkle a Pineapple Sriracha seasoning blend or a similar sweet-and-spicy mix. Let the fish sit for a few minutes so the seasoning adheres.
Preheat your Blackstone or flat top griddle to medium-low heat. Add a thin layer of cooking oil with a high smoke point—canola, vegetable, or avocado oil are good choices. Place the seasoned fish on the griddle and cook for about 8 to 10 minutes total, turning once or twice. The fish should flake easily with a fork when done. Cooking time will vary with thickness, so watch closely to avoid overcooking.
While the fish cooks, prepare a quick sriracha sauce: combine about 1/3 cup mayo with 1 tablespoon sriracha, 1 to 2 tablespoons lime juice, and a pinch of the Pineapple Sriracha seasoning. Taste and adjust the heat or acidity to your preference. This creamy sauce brightens the tacos and ties the slaw and fish together.
For the pineapple slaw, toss 1 1/2 cups shredded slaw mix with 1/2 cup diced pineapple and a few tablespoons of the prepared sauce. The pineapple adds sweetness and texture that pairs beautifully with the spicy-sour sauce.
In the last few minutes, warm your tortillas on the griddle—flour or corn, about 8 taco-size tortillas—just enough to soften and pick up a little char. Flake the cooked fish into bite-sized pieces, then assemble the tacos with fish, a spoonful of sauce, pineapple slaw, and your favorite toppings.
Toppings, variations and serving suggestions
These tacos are delicious topped with pickled red onions, crumbled cotija cheese, fresh cilantro, and sliced avocado. If you prefer less heat, reduce the sriracha in the sauce or serve it on the side. To make the dish lighter, use Greek yogurt or a light mayo for the sauce. For an extra smoky flavor, finish the fish with a squeeze of charred lime.
Other griddle recipe ideas
If you enjoy these fish tacos, you might also like other griddle-friendly meals such as Blackened Catfish Sandwiches, Steak and Lobster Tacos, or Tequila Lime Shrimp Bowls. All of these recipes take advantage of a flat top griddle for quick, even cooking and great sear.
Blackstone Pineapple Sriracha Fish Tacos
Author: Cheri Renee
Summary: An easy sweet-and-spicy griddle recipe featuring catfish (or fish of choice) topped with pineapple slaw and a creamy sriracha-lime sauce.
Prep time: 10 minutes · Cook time: 10 minutes · Servings: 4 · Calories: ~420 kcal
Equipment
- Blackstone griddle or flat top grill
- Spatula and tongs
- Mixing bowls and cutting board
Ingredients
- 1 pound catfish (or fish of choice)
- Kosher salt, black pepper, and Pineapple Sriracha seasoning blend (or similar)
- 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 (Mexican slaw mix without dressing works well)
- 1/2 cup diced pineapple
- Optional toppings: pickled red onions, cotija cheese, cilantro, avocado
Instructions
- Pat the fish dry with paper towels and season both sides with kosher salt, pepper, and Pineapple Sriracha seasoning.
- Preheat the griddle to medium-low and add a thin layer of oil. Place the fish on the griddle and cook 8 to 10 minutes, flipping once or twice, until it flakes easily.
- While the fish cooks, whisk together mayo, lime juice, sriracha, and a pinch of seasoning to make the sauce. Adjust heat and acidity to taste.
- Toss slaw mix and diced pineapple with a few tablespoons of the sauce to make the pineapple slaw.
- Remove fish and flake into pieces. Add a little oil to the griddle and warm tortillas for a few seconds to a minute on each side.
- Assemble tacos with flaked fish, a drizzle of sauce, pineapple slaw, and desired toppings like pickled red onions, cotija, cilantro, or avocado.
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