Mexican-Spiced Grilled Tilapia Tacos
with Pineapple-Jalapeño Salsa and Lime Crema
Grilled tilapia? Let's taco 'bout it! We've brought in some Mexican flavour favourites to create punchy tilapia tacos for a night in the backyard. You're looking at a base of creamy coleslaw, topped with smoky tilapia, fresh lime crema and a sweet-meets-heat pineapple-jalapeño salsa!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 tbsp
Mexican Seasoning
(May contain traces of: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Garlic, cloves
95 g
Pineapple
1 unit(s)
Lime
1 unit(s)
Jalapeño
7 g
Chives
170 g
Coleslaw Cabbage Mix
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Soy, Wheat, Milk)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Crustaceans, Egg, Gluten, Fish)
1 unit(s)
Sour Cream
(Contains: Milk)
6 unit(s)
Wooden Skewers
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
¾ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Pat tilapia dry with paper towels.
- Add tilapia, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Zest, then juice lime.
- Roughly chop chives
- Cut pineapple into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.)
- Combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar in a bowl.
- Add coleslaw cabbage mix, half the chives and remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then toss to combine.
- Add 1/2 tsp (1 tsp) lime juice and a pinch of sugar to another bowl. Season with salt and pepper, then stir until sugar dissolves
- Stir in pineapple, remaining chives and 1 tbsp jalapeños. (NOTE: Reference heat guide.)
- Add tortilla packet to one side of the grill.
- Grill, flipping once, until warmed through, 2-3 min per side.
- Remove tortilla packet from the grill and set aside still wrapped.
- Meanwhile, add tilapia to the other side of the grill.
- Grill, flipping tilapia once, until cooked through, 2-3 min per side.**
- Divide tortillas between plates, then top with coleslaw and tilapia.
- Dollop with lime crema. Spoon pineapple-jalapeño salsa over top.
If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation.
