Tutti Frutti Fish Tacos

Name: Tutti Frutti Fish Tacos with Pineapple Salsa and Red Cabbage Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Pineapple; ½ ounce Cilantro; 2 unit Lime; 1 unit Shallot; ½ teaspoon Garlic; 22 ounce Tilapia; 2 tablespoon Southwest Spice Blend; 4 tablespoon Sour Cream; 4 tablespoon Mayonnaise; 8 ounce Shredded Red Cabbage; 12 unit Flour Tortillas; 1 tablespoon Olive Oil; 1 teaspoon Sugar; Salt; Pepper

with Pineapple Salsa and Red Cabbage Slaw

Recipe Development TeamPublished on July 28, 2017

4.4

(528 customers rated)

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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:

Spicy

•One Pan

Allergens:

Fish

•Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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 4 people

12 ounce

Pineapple

½ ounce

Cilantro

2 unit

Lime

1 unit

Shallot

½ teaspoon

Garlic

22 ounce

Tilapia

(Contains: Fish)

2 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Mayonnaise

(Contains: Eggs)

8 ounce

Shredded Red Cabbage

12 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Bowl

•Strainer

•Baking Sheet

•Small Bowl

•Paper Towel

Instructions

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.