Blackened Tilapia Tacos

Name: Blackened Tilapia Tacos with Pineapple Salsa and Red Cabbage Slaw
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 8 Pineapple; ¼ Cilantro; 1 Lime; 4 Shallot; 2 Garlic Clove**; 11 Tilapia; 1 Southwest Spice Blend; 2 Sour Cream; 2 Mayonnaise; 4 Shredded Red Cabbage; 6 Flour Tortillas; 1 Olive Oil; 1 Vegetable Oil; ½ Sugar; Salt; Pepper

with Pineapple Salsa and Red Cabbage Slaw

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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.

Tags:

Nut free

Allergens:

Fish

•Milk

•Egg

•Mustard

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Pineapple

Cilantro

Lime

Shallot

Garlic Clove**

Tilapia

(Contains: Fish)

Southwest Spice Blend

Sour Cream

(Contains: Milk)

Mayonnaise

(Contains: Egg, Mustard)

Shredded Red Cabbage

Flour Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

Olive Oil

Vegetable Oil

Sugar

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2678 kJ

Energy (kcal)640 kcal

Fat24 g

of which saturates7 g

Carbohydrate67 g

of which sugars22 g

Protein35 g

Salt1010 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Strainer

•Baking Tray

•Paper Towel

•Small Bowl

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 lime; cut one half 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 minced shallot, half the chopped cilantro, and a squeeze of lime to bowl with pineapple. Toss to combine. Season with salt and pepper.

Pat tilapia dry with a paper towel and place on a lightly oiled baking sheet. Sprinkle with a 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, stir sour cream, mayonnaise, 1½ tsp 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 if you’re not a fan of its flavor.

In another medium bowl, toss cabbage, remaining chopped cilantro, ½ tsp sugar, a squeeze of lime, and 1 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 remaining crema. Tear leaves from reserved cilantro and scatter over. Serve with lime wedges on the side.