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Blackened Fish Tacos

Blackened Fish Tacos

with Caramelized Pineapple and Red Cabbage Slaw

Rated 3.1 / 4
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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 catfish 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.

Tags:Nut freeSpicy
Allergens:FishEggsWheatMilk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

4 ounce

Pineapple

1 unit

Lime

11 ounce

Catfish

(ContainsFish)

1 tablespoon

Cajun Spice Blend

1 unit

Carrot

4 ounce

Shredded Red Cabbage

2 tablespoon

Mayonnaise

(ContainsEggs)

6 unit

Flour Tortilla

(ContainsWheat)

2 tablespoon

Sour Cream

(ContainsMilk)

¼ ounce

Cilantro

Not included in your delivery

½ teaspoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber6 g
Protein29 g
Cholesterol125 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Paper Towel
Strainer
Large Pan
Bowl
Peeler
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 400 degrees. Drain pineapple. Halve lime; cut one half into wedges. Pat catfish dry with a paper towel. Sprinkle with a drizzle of oil and season with salt and pepper. Sprinkle Cajun spice onto fillets, then gently rub into fish to moisten.

2

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pineapple and cook, tossing, until browned, 2-3 minutes. Remove from pan and set aside.

3

Heat another drizzle of oil in same pan over medium-high heat. Add catfish and cook until browned on surface, about 2 minutes per side. Transfer to oven and let bake until opaque and flaky, 8-14 minutes. TIP: Transfer fish to a lightly oiled baking sheet first if your pan isn't ovenproof.

4

Peel carrot. Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave. Add carrot, cabbage, mayonnaise, juice from lime half, ½ tsp sugar, and a large pinch of salt and pepper to a medium bowl. Toss until thoroughly combined.

5

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and place in oven to warm, about 3 minutes.

6

Stir pineapple into slaw. Spread tortillas with sour cream. Break up catfish into bite-sized pieces and divide between tortillas. Top each with slaw. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.