Blackened Fish Tacos with Caramelized Pineapple Salsa and Red Cabbage Slaw

These blackened fish tacos bring together the smoky heat of spiced tilapia with the sweet tang of caramelized pineapple salsa. The warm fruit is a game-changer, unlocking juicy sweetness that pairs perfectly with the crispy slaw and creamy lime sauce.

Ready in just 30 minutes, this recipe uses simple ingredients to create a dinner that feels special but is easy enough for any weeknight. Each bite is a balance of textures and flavors-crispy, creamy, sweet and spicy.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat 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 leaves and stems (reserve the rest for garnish). Halve the lime; cut one half into wedges. Halve and peel 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. Rub seasoning into tilapia to coat thoroughly. Broil or bake on top rack until lightly charred and cooked through, 6-8 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 combine. 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-size 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 instead of tilapia?

Yes, you can substitute tilapia with other mild white fish like cod, haddock or halibut. Adjust cooking time as needed.

How do I make the salsa if I don't have fresh pineapple?

Canned pineapple works perfectly. Just drain it well before using. You can also use frozen pineapple that has been thawed and drained.

Can I make the crema ahead of time?

Absolutely! The crema can be prepared up to 2 days in advance and stored in the refrigerator. Stir before using.