Blackened Tilapia Tacos
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Blackened Tilapia Tacos

Blackened Tilapia Tacos

with Pineapple Salsa and Red Cabbage Slaw

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.

Allergens:
Fish
Milk
Eggs
Soy
Wheat

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

8 ounce

Pineapple

¼ ounce

Cilantro

1 unit

Lime

1 unit

Shallot

2 clove

Garlic

11 ounce

Tilapia

(Contains Fish)

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Mayonnaise

(Contains Eggs)

4 ounce

Shredded Red Cabbage

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

½ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate62 g
Sugar23 g
Dietary Fiber3 g
Protein37 g
Cholesterol85 mg
Sodium1040 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

Medium Bowl
Strainer
Baking Sheet
Paper Towel
Small Bowl

Instructions

Prep
1

Adjust rack to top position and preheat broiler to high or oven to 500 degrees. Wash and dry all produce. 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; mince until you have 1 TBSP (2 TBSP for 4 servings). Mince garlic until you have ½ tsp (1 tsp for 4).

Make Salsa
2

To bowl with pineapple, add minced shallot, half the chopped cilantro, and a squeeze of lime juice; stir to combine. Season with salt and pepper.

Cook Tilapia
3

Pat tilapia dry with paper towels and place on a lightly oiled baking sheet. Drizzle with olive oil, then season all over with salt, pepper, and Southwest Spice. Rub seasoning into tilapia to thoroughly coat. Place under broiler and broil until opaque and lightly charred, about 8 minutes.

Make Crema
4

Meanwhile, in a small bowl, combine sour cream, mayonnaise, a squeeze of lime juice, and a pinch of garlic. (TIP: Add garlic to taste, or leave it out if you’re not a fan.) Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Slaw and Warm Tortillas
5

In a second medium bowl, combine cabbage, remaining chopped cilantro, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and 1 TBSP crema (2 TBSP for 4); toss to thoroughly coat. Season with salt, pepper, and more lime juice (to taste). Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.

Serve
6

Once cool enough to handle, break up tilapia into bite-sized pieces. Divide between warmed tortillas along with slaw and salsa. Drizzle with remaining crema. Tear leaves from reserved cilantro and sprinkle over tacos. Serve with remaining lime wedges on the side.

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