Blackened Fish Tacos with Caramelized Pineapple Salsa and Red Cabbage Slaw

Think you know pineapple? Think again. You haven’t truly experienced it until it’s been warmed through and caramelized to bring out all of its juicy sweetness. And when you toss it into a taco with some gently spiced pieces of tilapia and a crispy slaw, everything you think is true about the fruit is suddenly flipped on its head as you venture into savory dinnertime territory.

These blackened fish tacos are simple, convenient and delicious. With pre-measured, high-quality ingredients, you can whip up a restaurant-quality meal in no time. The combination of warm spiced fish, sweet and tangy pineapple salsa and crunchy slaw, all wrapped in a soft tortilla, is sure to become a family favorite.

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Ingredients

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat broiler to high or oven to 500°F. Wash and dry all produce. Drain pineapple and place in a medium bowl. Chop half the cilantro (save the rest for garnish). Halve the lime; cut one half into wedges. Halve and peel the shallot; mince until you have 1 tablespoon. Mince garlic until you have ½ teaspoon.
2. To the bowl with pineapple, add minced shallot, half the chopped cilantro and a squeeze of lime juice; stir to combine. Season with salt and pepper.
3. Pat tilapia dry with paper towels and place on a lightly oiled baking sheet. Drizzle with olive oil, then season all over with salt, pepper and Southwest spice blend. Rub seasoning into tilapia to thoroughly coat. Place under broiler and broil until opaque and lightly charred, about 8 minutes.
4. Meanwhile, in a small bowl, combine sour cream, mayonnaise, a squeeze of lime juice and a pinch of garlic. Add water, 1 teaspoon at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.
5. In a second medium bowl, combine cabbage, remaining chopped cilantro, ½ teaspoon sugar, a squeeze of lime juice and 1 tablespoon of the crema; toss to thoroughly coat. Season with salt, pepper and more lime juice to taste. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Once cool enough to handle, break up tilapia into bite-sized pieces. Divide between warmed tortillas along with slaw and salsa. Drizzle with remaining crema. Tear leaves from reserved cilantro and sprinkle over tacos. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like cod or halibut works well.

Can I make this dairy-free?

Use dairy-free sour cream and mayonnaise alternatives.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat fish gently.