Tuesdays: not as good as Thursdays, when you can drink and no one judges, but definitely better than Mondays. Tacos are a fine way to celebrate this less-than-worst day of the week, so from here on out, we will. Say hello to Taco Tuesday, CHOW style.

Pan-Fried Tilapia Tacos with Fresh Pineapple Salsa
Makes 8 good-sized tacos

2 cups medium-dice fresh pineapple
2 medium jalapeños (seeds removed if you want a milder salsa), minced
Half a medium lime
Kosher salt, to taste
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

Step 1: Mix the pineapple and jalapeños in a medium bowl. Squeeze the lime half over top. Season with salt to taste. Set aside.

Step 2: Season both sides of the tilapia fillets with salt and pepper.

Step 3: Dredge in the flour so all surfaces are lightly and evenly coated.

Step 4: Set a large skillet over medium heat. Add 1 tablespoon of the vegetable oil. When the skillet is very hot, add half of the floured fish pieces. Sear for 4 minutes on the first side. Flip, brush with half of the melted butter, and cook for 4 more minutes, until done. Repeat with the remaining fillets.

Step 5: Make some tacos!

Photos, styling, and animated GIF by Chris Rochelle

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