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 tilapia 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.
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Southwest Spice Blend
Shredded Red Cabbage
Wash and dry all produce. Preheat broiler to high. Drain pineapple, then place in a medium bowl. Chop half the cilantro (save the rest for garnish). Halve lime; cut one half into wedges. Halve and peel shallot, then mince until you have 1 TBSP. Mince garlic until you have ½ tsp (you will have some left over).
Add minced shallot, half the chopped cilantro, and a squeeze of lime to bowl with pineapple. Toss to combine. Season with salt and pepper.
Pat tilapia dry with a paper towel and place on a lightly oiled baking sheet. Sprinkle with a drizzle of olive oil. Season all over with salt, pepper, and Southwest spice. Rub seasonings into tilapia to moisten. Place under broiler and broil until opaque and lightly charred, about 8 minutes.
Meanwhile, stir sour cream, mayonnaise, 1½ tsp water, a squeeze of lime, and a pinch of garlic in a small bowl. Season with salt and pepper. TIP: Add more or less garlic to taste, or leave it out if you’re not a fan of its flavor.
In another medium bowl, toss cabbage, remaining chopped cilantro, ½ tsp sugar, a squeeze of lime, and 1 TBSP crema. Season with salt, pepper, and more lime to taste. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
Break up tilapia into bite-sized pieces. Fill each tortilla with tilapia, slaw, and salsa. Drizzle with remaining crema. Tear leaves from reserved cilantro and scatter over. Serve with lime wedges on the side.