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Grilled Tilapia Tacos with Pineapple-Cucumber Salsa & Avocado Crema Recipe

Name: Grilled Tilapia Tacos with Pineapple-Cucumber Salsa & Avocado Crema
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 tilapia fillets (6 ounces each); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 8 small corn tortillas; 1/2 pineapple, peeled and diced; 1/2 cucumber, diced; 1/4 red onion, finely chopped; 1 tablespoon chopped fresh cilantro; 1 avocado; 1/4 cup sour cream; 1 lime, juiced; 1 tablespoon honey

Stashcook

These tacos are made with grilled tilapia and a fresh pineapple-cucumber salsa, topped with a creamy avocado sauce. They are wrapped in warm corn tortillas. It's a yummy meal with a mix of sweet, spicy, and creamy flavors.

Ingredients

4 tilapia fillets (6 ounces each)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and black pepper to taste

8 small corn tortillas

1/2 pineapple, peeled and diced

1/2 cucumber, diced

1/4 red onion, finely chopped

1 tablespoon chopped fresh cilantro

1 avocado

1/4 cup sour cream

1 lime, juiced

1 tablespoon honey

Method

Preheat the grill to medium-high heat.

In a small bowl, mix together chili powder, paprika, garlic powder, salt, and black pepper.

Brush the tilapia fillets with olive oil and rub the spice mixture over both sides of each fillet.

Grill the tilapia for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from grill and let rest.

In a medium bowl, combine the diced pineapple, cucumber, red onion, and chopped cilantro to make the salsa. Season with salt to taste.

In another small bowl, mash the avocado with a fork. Mix in the sour cream, lime juice, and honey to create the avocado crema.

Warm the corn tortillas on the grill for about 30 seconds on each side or until they are soft and pliable.

To assemble the tacos, place a portion of the grilled tilapia on each tortilla, top with the pineapple-cucumber salsa, and drizzle with the avocado crema. Serve immediately.

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