---
title: Blackened Tilapia Tacos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/blackened-tilapia-tacos-5df67e471413cb766f30164f
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
rating: 4.5
rating_count: 8500
source_chef: Michelle Doll Olson
allergens:
  - Fish
  - Eggs
  - Wheat
  - Soy
tags:
  - Easy Prep
review_highlights:
  - theme: Flavor
    text: The seasoning on the tilapia was just right, complementing the coleslaw and sweet pineapple salsa perfectly.
  - theme: Suggestions
    text: Try pairing these tacos with a margarita for a delicious combination.
nutrition:
  calories: 680
  fat: 24
  saturated fat: 7
  carbohydrates: 70
  sugar: 29
  fiber: 4
  protein: 39
  cholesterol: 105
  sodium: 810
  potassium: 880
  calcium: 120
  iron: 2.4
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Tilapia/blackened-tilapia-tacos.avif"
---
Adjust rack to top position and heat broiler to high or oven to 500 degrees. Wash and dry all produce. Drain and chop @pineapple{8%ounce}(chopped) into a #medium bowl. Chop half of the @cilantro{¼%ounce}; save the rest for the later. Halve @lime{1}; squeeze one half and cut the other half into wedges. Halve and peel @shallot{1} and mince until you have 1 tbsp (2 tbsp for 4). Mince @garlic{1%clove} to yield ½ tsp (1 tsp for 4).

To the bowl, add the minced shallot, the chopped cilantro, and a squeeze of lime juice. Season with @salt{1%tsp} and @black pepper{1%tsp}.

Pat @tilapia{11%ounce} dry with paper towels, place on a lightly oiled #baking sheet{}, then drizzle with olive oil and season with half the @Southwest Spice Blend{1%tbsp}(divided), salt, and pepper. Rub the spices into the fish. Broil on the top rack until lightly charred and cooked through, ~{7%minutes}.

Meanwhile, in a #small bowl{}, stir together @sour cream{2%tbsp}, @mayonnaise{2%tbsp}, a squeeze of lime, and a pinch of garlic. Add water 1 tsp at a time to make it drizzling, then season to taste.

In a second medium bowl, toss @shredded cabbage{4%ounce}, remaining cilantro, ½ tsp sugar, a squeeze of lime, and 1 tbsp of the crema mixture. Season with salt and pepper. Wrap @flour tortillas{6} in damp paper towel, then microwave till invigorated whites ~{30%seconds}.

Once fish is cool, flake into big flakes. Divide among tortillas with slaw and pineapple salsa; drizzle with remaining *crema. Top with reserved cilantro. ---