Blackened Fish Tacos with Caramelized Pineapple Salsa and Red Cabbage Slaw

Get ready to rethink pineapple. When warmed and caramelized, this tropical fruit transforms into something irresistibly sweet and savory. Toss it into a taco with gently spiced tilapia and a crunchy slaw and you’ve got a dinner that flips everything you thought you knew about fruit on its head.

These blackened fish tacos are simple, convenient and absolutely delicious. With pre-measured ingredients and straightforward steps, you can have a restaurant-quality meal on the table in no time. Perfect for a busy weeknight when you want something fresh and flavorful.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pineapple salsa: Peel and dice the pineapple into small cubes. Finely dice the shallot. Zest and juice the lime. Chop the cilantro. In a bowl, combine the pineapple, shallot, lime zest, lime juice and cilantro. Season with salt and pepper to taste. Set aside.
2. Make the slaw: In a separate bowl, combine the shredded red cabbage, mayonnaise and a squeeze of lime juice. Season with salt and pepper. Mix well and set aside.
3. Season the fish: Pat the tilapia dry with paper towels. In a small bowl, mix the Southwest spice blend with a pinch of salt and pepper. Rub the spice mixture evenly over both sides of the tilapia.
4. Cook the fish: Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil. Place the tilapia in the skillet and cook for 2-3 minutes per side, until blackened and cooked through. Remove from heat and let rest for a minute, then flake into large pieces.
5. Warm the tortillas: In the same skillet or a separate pan, warm the flour tortillas for about 30 seconds per side until pliable.
6. Assemble the tacos: Spread a small amount of sour cream on each tortilla. Top with flaked tilapia, a spoonful of pineapple salsa and a handful of red cabbage slaw. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, firm white fish like cod, halibut or mahi-mahi work well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a skillet.

Can I make this dairy-free?

Yes, use dairy-free sour cream and mayonnaise alternatives. The recipe is naturally gluten-free if you use corn tortillas.