HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlackened Tilapia Tacos
Blackened Tilapia Tacos

Blackened Tilapia Tacos

with Pineapple Salsa and Red Cabbage Slaw

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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 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce


¼ ounce


1 unit


4 ounce


2 clove


11 ounce



1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream


2 tablespoon



4 ounce

Shredded Red Cabbage

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate67 g
Sugar22 g
Dietary Fiber4 g
Protein35 g
Cholesterol95 mg
Sodium1010 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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.