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American Recipes
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.

Allergens:FishMilkEggsWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Pineapple

¼ ounce

Cilantro

1 unit

Lime

1 unit

Shallot

2 clove

Garlic

11 ounce

Tilapia

(ContainsFish)

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Mayonnaise

(ContainsEggs)

4 ounce

Shredded Red Cabbage

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate62 g
Sugar23 g
Dietary Fiber3 g
Protein37 g
Cholesterol80 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Strainer
Baking Sheet
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Adjust rack to top position and heat 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 leaves and stems (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
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 Fish
Cook Fish
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. Broil or bake on top rack until lightly charred and cooked through, 6-8 minutes.

Make Crema
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
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 combine. Season with salt, pepper, and more lime juice to taste. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Serve
Serve
6

Once cool enough to handle, break up tilapia into bite-size 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.