Blackened Tilapia Tacos

Name: Blackened Tilapia Tacos with Pineapple Salsa & Red Cabbage Slaw
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 tbsp Sour Cream; 11 oz Tilapia; 1 clove Garlic; 2 tbsp Mayonnaise; 4 oz Cabbage; 1 Lime; 6 Tortillas; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 8 oz Pineapple; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with Pineapple Salsa & Red Cabbage Slaw

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 tbsp Sour Cream
11 oz Tilapia
1 clove Garlic
2 tbsp Mayonnaise
4 oz Cabbage
1 Lime
6 Tortillas
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
8 oz Pineapple
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

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 (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).
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.
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.
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.
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.
6

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.

From the same drawer

Related Recipes

Salsa Macha Chicken & Rice Bowls

medium

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Cheesy Cantina Pork Burgers

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.