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

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

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

1
Preheat the grill to medium-high heat.
2
In a small bowl, mix together chili powder, paprika, garlic powder, salt, and black pepper.
3
Brush the tilapia fillets with olive oil and rub the spice mixture over both sides of each fillet.
4
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.
5
In a medium bowl, combine the diced pineapple, cucumber, red onion, and chopped cilantro to make the salsa. Season with salt to taste.
6
In another small bowl, mash the avocado with a fork. Mix in the sour cream, lime juice, and honey to create the avocado crema.
7
Warm the corn tortillas on the grill for about 30 seconds on each side or until they are soft and pliable.
8
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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