with Pineapple-Jalapeño Salsa and Lime Crema
We've brought in some Mexican flavour to create punchy fish tacos for a night in the backyard. It begins with a soft flour tortilla that's topped with creamy coleslaw, smoky tilapia, fresh lime crema and a sweet-meets-heat pineapple-jalapeño salsa! Ingredients: Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Tilapia fillet • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Jalapeno pepper • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chives • Wooden skewer • Garlic.
Allergens
Utensils
Tags
Tilapia
300 g
Mexican Seasoning
8 g
Garlic, cloves
1 unit
Pineapple
1 unit
Lime
1 unit
Jalapeño
1 unit
Chives
7 g
Coleslaw Cabbage Mix
170 g
Flour Tortillas
6 unit
Mayonnaise
2 tbsp
Sour Cream
1 unit
Wooden Skewers
6 unit
Salt
0.25 tsp
Pepper
0.25 tsp
Sugar
0.75 tsp
Oil
1 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- Peel, then mince or grate garlic.
- Pat tilapia dry with paper towels.
- To a medium bow, add tilapia, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Zest, then juice lime.
- Roughly chop chives.
- Drain pineapple.
- Core, then finely chop jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small bowl, add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- Wrap tortillas in foil. (Make 2 packets with 6 tortillas in each for 4 servings.)
- In a large bowl, combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar.
- Add coleslaw cabbage mix, half the chives and remaining garlic. Season with salt and pepper, then toss to combine.
- To another small bowl, add 1/2 tsp (1 tsp) lime juice and a pinch of sugar. Season with salt and pepper, then stir until sugar dissolves.
- Stir in pineapple, remaining chives and jalapeños.
- Bring tortilla packet, tilapia and a clean plate to the grill.
- Add tortilla packet to one side of the grill.
- Grill for 2-3 min, flipping once, until warmed through.
- Remove tortilla packet from the grill and set aside, still wrapped.
- Meanwhile, add tilapia to the other side of the grill.
- Grill for 2-3 min per side, flipping tilapia once, until cooked through.**
- Transfer tilapia to clean plate. Using fork, break tilapia into large flakes.
- Divide tortillas between plates, then top with coleslaw and tilapia.
- Dollop lime crema over top.
- Spoon pineapple-jalapeño salsa over top.
If you've opted to get tilapia, skip soaking the skewers and save the skewers for another creation. Pat tilapia dry with paper towels. To a medium bowl, add tilapia, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Add tilapia to the other side of the grill. Grill for 2-3 min per side, flipping once, until cooked through.** Transfer tilapia to a clean plate. Using fork, break tilapia into large flakes.
Top tortillas with coleslaw and tilapia flakes.
770
kcal
Calories
28
g
Fat
6
g
Saturated Fat
90
g
Carbohydrate
38
g
Sugar
8
g
Dietary Fiber
42
g
Protein
95
mg
Cholesterol
1280
mg
Sodium
0.1
g
Trans Fat
1250
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
