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.
Southwest Spice Blend
Shredded Red Cabbage
Flour Tortillas(ContainsSoy, Wheat)
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 (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).
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.
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.
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.
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.
Once cool enough to handle, break up tilapia into bite-size pieces. Divide between tortillas along with slaw and salsa. Drizzle with remaining crema. Tear leaves from reserved cilantro and sprinkle over tacos. Serve with any remaining lime wedges on the side.