Week 23: Tilapia Fish Tacos with a Cucumber and Pineapple slaw

Taco Tuesday in my house typically consists of your basic ground beef hard shell taco with lettuce, tomato, avocado and cheese. While delicious, I figured this week I would mix it up a bit. I have always been a big fan of fruit in my tacos, so when I came across this recipe for fish tacos with a pineapple and cucumber slaw, I just knew I had to make it.

First thing first, take out your fresh tilapia fillets, or if you’re like me who always has frozen tilapia in their freezer, take it out and let it thaw.

While my fish thawed, I mixed together the “rub,” which consists of chili powder, brown sugar, paprika, cumin, garlic powder, onion powder, salt, pepper and dried oregano. In the recipe they really put an emphasis on using ancho chili powder, but I tried to stick with seasonings I already have in my cabinet, so I used regular chili powder instead.

Once your fish is fully thawed and your rub is made, it is time to marinate your fish. I placed the tilapia, in gallon size zip lock bag, then added the marinade (1 1/2 Tablespoons of the rub, olive oil, soy sauce and lime juice) and let it sit for 30 minutes.

During that time, I made the cucumber and pineapple slaw and the avocado crema.

The slaw was extremely easy, mostly because I used canned pineapple rather than fresh, as the recipe called. But ultimately the slaw is a mixture of the pineapple, red cabbage diced cucumber, diced red onion, cilantro, lime juice and some salt and pepper to taste. It was super bright, refreshing and added texture to the dish.


Next, the avocado crema was just as easy to make. Using my nutribullet, I blended together an avocado, sour cream, mayonnaise, lime juice, salt, cumin and garlic powder. Once blended it becomes a beautiful mint green color, and the consistency is very smooth and creamy!


With both the slaw and crema done, set them aside and put your focus back on the Tilapia. Once they’ve sat for 30 minutes in the marinade, take them out and use the remainder of the rub mixed with a little olive oil to lightly coat both sides of the fish. Let them sit for another 15 minutes.


After the fillets sit for 15 minutes, heat up your cast-iron skillet and put some olive oil and a tablespoon of butter in the pan. Once the butter is fully melted, place you fish in the pan. Cook for about 2-4 minutes on each side depending on the thickness of the fish.


With your fish lightly or fully blackened, your preference, it is time to assemble all the moving parts.


My tortilla shells were a little large, so I really tried to pack these. I cut up the fish into smaller pieces, and placed them on the tortilla. Then I put a few heavy spoonfuls of the slaw on top and drizzled the crema to complete the dish.


This dish was so aesthetically pleasing, and so yummy. The spice rub was not too overpowering and the slaw with the crema really added such great flavors to this dish. I use to think that you could only get these types of tacos at a restaurant, but step aside because I just made them in my kitchen!!!


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