Blackened Tilapia Tacos

🥘 Ingredients

• Southwest Spice Blend (divided)
  1 tbsp
• black pepper
  1 tsp
• cilantro
  ¼ ounce
• flour tortillas
  6
• garlic
  1 clove
• lime
  1
• mayonnaise
  2 tbsp
• pineapple (chopped)
  8 oz
• salt
  1 tsp
• shallot
  1
• shredded cabbage
  4 oz
• sour cream
  2 tbsp
• tilapia
  11 oz

🍳 Cookware

• medium
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position and heat broiler to high or oven to 500 degrees. Wash and dry all produce. Drain and chop pineapple into a medium bowl. Chop half of the cilantro ; save the rest for the later. Halve lime ; squeeze one half and cut the other half into wedges. Halve and peel shallot and mince until you have 1 tbsp (2 tbsp for 4). Mince garlic to yield ½ tsp (1 tsp for 4).

   pineapple: 8 oz (chopped), cilantro: ¼ ounce, lime: 1, shallot: 1, garlic: 1 clove
2. 

   2

   To the bowl, add the minced shallot, the chopped cilantro, and a squeeze of lime juice. Season with salt and black pepper .

   salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Pat tilapia dry with paper towels, place on a lightly oiled baking sheet , then drizzle with olive oil and season with half the Southwest Spice Blend , salt, and pepper. Rub the spices into the fish. Broil on the top rack until lightly charred and cooked through, ⏱️ 7 minutes .

   tilapia: 11 oz, Southwest Spice Blend: 1 tbsp (divided)
4. 

   4

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

   sour cream: 2 tbsp, mayonnaise: 2 tbsp
5. 

   5

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

   shredded cabbage: 4 oz, flour tortillas: 6
6. 

   6

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