HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTutti Frutti Fish Tacos
Tutti Frutti Fish Tacos

Tutti Frutti Fish Tacos

with Pineapple Salsa and Red Cabbage Slaw

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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.

Tags:SpicyOne Pan

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

12 ounce


½ ounce


2 unit


1 unit


½ teaspoon


22 ounce



2 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream


4 tablespoon



8 ounce

Shredded Red Cabbage

12 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate60 g
Sugar17 g
Dietary Fiber4 g
Protein35 g
Cholesterol95 mg
Sodium700 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
Baking Sheet
Small Bowl
Paper Towel
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 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.