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Blackened Tilapia Tacos with Mango Blueberry Salsa

mild fish made spicy + a sweet mango salsa cool down

Serves: 2 | Time to Table: 30 minutes | Calories: 306 | Protein Category: Fish | Allergens: Contains Fish (Tilapia) | Excellent Source of: Iron, Protein, Vitamin A, Vitamin C | Good Source of: Fiber


$12.99/Serving
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Equipment:

  • - 10” Non-Stick Sauté Pan
  • - 2 Small Mixing Bowls
  • - Chef's Knife
  • - Mixing Spoon
  • - Spatula
  • - Tongs

What You Need:

  • - 2 tsp Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Chili Powder
  • - Corn Tortillas
  • - Ground Cumin
  • - Jalapeno & Cilantro
  • - Lime
  • - Mango and Blueberry Mixture
  • - Tilapia Filets

Wine Pairings by @grapefriend

Riesling has the best balance of sweetness and acidity, perfect for spicy and blackened foods.

Beer Pairings

American Stout, Sour Stout, Saison

What To Do:

1. Make the Salsa: Roughly chop the mango and blueberry mixture and add to a medium mixing bowl. Stir in the cilantro and jalapeno and juice from the lime. Salt and pepper to taste. Set aside.

2. In a small mixing bowl, stir together the chili powder, cumin and 1 teaspoon salt. Reserve 1 tablespoon.

3. Coat all sides of the fish with the remaining spice mix mixture.

4. Heat 2 teaspoons oil in a medium non-stick sauté pan over moderately high heat. Add tilapia and cook, turning once, until just cooked through (about 8 minutes). Let fish rest 5 minutes. Break tilapia into pieces.

5. Heat tortillas by placing directly over a gas burner or under a broiler until lightly charred on both sides.

To Serve: Lay tortillas flat and top each with tilapia pieces, mango blueberry salsa and finish with a sprinkle of the reserved spice mixture if you like for an extra flavor zing!

Pro Tip:

Make a taco bar even if its just for two people! Set the table and lay all the ingredients out on a large cutting board for you and your guest to make their own taco! Margarita bars are never a miss either!

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