Fruit salsas are one of our favorite ways to jazz up recipes in a way that’s both kid- and adult-friendly. The little ones will love the sweetness in the pineapple here, while moms and dads will appreciate how it creates a flavor mash-up with the gently spiced pieces of fish. And everyone will agree that it’s fun, satisfying, and refreshing when packed into a tortilla.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
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 one lime; cut other lime 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 shallot, half the chopped cilantro, and a squeeze of lime to bowl with pineapple. Toss to combine. Season with salt and pepper.
Place tilapia on a lightly oiled baking sheet. Sprinkle with a large 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, combine sour cream, mayonnaise, 1 TBSP 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 entirely depending on how you like it.
In another medium bowl, toss cabbage, remaining chopped cilantro, 1 tsp sugar, a squeeze of lime, and 2 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 crema. Tear leaves from reserved cilantro and scatter over top. Serve with lime wedges for squeezing over.