Spiced Tilapia Tacos with Pineapple Salsa and Red Cabbage Slaw

These fish tacos are a fun and refreshing twist on taco night. The sweet and tangy pineapple salsa pairs beautifully with the gently spiced tilapia, while the crunchy red cabbage slaw adds a nice bite. A creamy lime sauce ties everything together for a satisfying meal that both kids and adults will love.

Best of all, this recipe comes together in just 30 minutes using one pan under the broiler. It’s a great way to enjoy a flavorful, balanced dinner without spending hours in the kitchen.

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Ingredients

12 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

22 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the broiler to high. Drain the pineapple and place it in a medium bowl. Chop half the cilantro and set the rest aside for garnish. Halve one lime and cut the other into wedges. Halve and peel the shallot, then mince until you have 1 tablespoon. Mince the garlic until you have ½ teaspoon (you’ll have some left over).
2. Add the shallot, half the chopped cilantro and a squeeze of lime to the bowl with the pineapple. Toss to combine. Season with salt and pepper.
3. Place the tilapia on a lightly oiled baking sheet. Drizzle with a little olive oil and season all over with salt, pepper and the Southwest spice blend. Rub the seasonings into the fish to coat. Broil until opaque and lightly charred, about 8 minutes.
4. Meanwhile, combine the sour cream, mayonnaise, 1 tablespoon water, a squeeze of lime and a pinch of garlic in a small bowl. Season with salt and pepper. Add more or less garlic to taste or leave it out entirely.
5. In another medium bowl, toss the shredded red cabbage with the remaining chopped cilantro, 1 teaspoon sugar, a squeeze of lime and 2 tablespoons of the crema. Season with salt, pepper and more lime to taste.
6. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Break the tilapia into bite-sized pieces. Fill each tortilla with tilapia, slaw and pineapple salsa. Drizzle with the remaining crema. Tear the reserved cilantro leaves and scatter over the top. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut will work well in this recipe.

Can I make the salsa ahead of time?

Absolutely. The pineapple salsa can be made up to a day in advance and stored in the refrigerator.

How do I store leftovers?

Store the components separately in airtight containers in the fridge. The fish and slaw will keep for up to 2 days.