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Mexican-Spiced Grilled Tilapia Tacos

Mexican-Spiced Grilled Tilapia Tacos

with Pineapple-Jalapeño Salsa and Lime Crema
4.0(88)
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Calories
: 
650 kcal
Protein
: 
41g protein
Difficulty
: 
Medium
Allergens:
  • Tilapia
  • Wheat
  • Sulphites
  • Mustard
  • Egg
  • Milk
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Gluten
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

1 tbsp

Mexican Seasoning

(Contains: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, May contain traces of allergens)

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: Milk, Soy, Wheat, May contain traces of allergens, Wheat, Sulphites)

2 tbsp

Mayonnaise

(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)

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*

Calories650 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate66 g
Sugar16 g
Dietary Fiber5 g
Protein41 g
Cholesterol95 mg
Sodium1320 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium250 mg
Iron5 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.
•Strainer
•Medium Bowl
•Measuring Spoons
•Zester
•Aluminum Foil
•Small Bowl
•Large Bowl

Cooking Steps

PDF
Prep tilapia
1
  • 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. 
Prep and make lime crema
2
  • 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.)
Make slaw and salsa
3
  • 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.) 
Warm tortillas
4
  • 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.
Grill tilapia
5
  • Meanwhile, add tilapia to the other side of the grill. 
  • Grill, flipping tilapia once, until cooked through, 2-3 min per side.**
Finish and serve
6
  • Divide tortillas between plates, then top with coleslaw and tilapia.
  • Dollop with lime crema. Spoon pineapple-jalapeño salsa over top.
Modularity Step (under Sure Start)
7

If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation.

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