Spiced Tilapia Tacos with Caramelized Pineapple Salsa and Crunchy Slaw

These tacos are a celebration of contrasts: warm, sweet pineapple against cool, tangy slaw and tender blackened fish tucked into soft tortillas. The magic happens when the pineapple is gently caramelized, unlocking its natural sugars and adding a smoky depth that pairs beautifully with the spiced tilapia.

Every bite brings together a creamy drizzle, a crunchy cabbage slaw and a burst of citrus. It’s a quick, satisfying meal that feels like a trip to a seaside taqueria-no reservations required.

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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

4 ounce 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. Preheat the broiler to high. Drain the pineapple and place it in a medium bowl. Chop half the cilantro; set the rest aside for garnish. Halve the lime; cut one half into wedges. Peel and mince the shallot until you have 1 tablespoon. Mince the garlic until you have 1/2 teaspoon (save the rest for another use).
2. Add the minced shallot, half the chopped cilantro and a squeeze of lime juice to the bowl with the pineapple. Toss to combine. Season with salt and pepper to taste.
3. Pat the tilapia dry with paper towels and place on a lightly oiled baking sheet. Drizzle with olive oil and season all over with salt, pepper and the Southwest spice blend. Rub the seasonings into the fish. Broil until opaque and lightly charred, about 8 minutes.
4. Meanwhile, in a small bowl, stir together the sour cream, mayonnaise, 1½ teaspoons water, a squeeze of lime and a pinch of garlic. Season with salt and pepper. Adjust garlic to your taste or omit if preferred.
5. In another medium bowl, toss the shredded red cabbage with the remaining chopped cilantro, ½ teaspoon sugar, a squeeze of lime and 1 tablespoon of the crema mixture. Season with salt, pepper and more lime if desired. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Break the cooked tilapia into bite-sized pieces. Fill each tortilla with fish, slaw and pineapple salsa. Drizzle with the remaining crema. Tear the reserved cilantro leaves over the top. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish?

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

How do I make the salsa ahead?

Prepare the pineapple salsa up to a day in advance and refrigerate. Add the cilantro just before serving for best flavor.

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas are a great gluten-free option. Warm them briefly in a dry skillet or microwave.