Tilapia Tacos with Pineapple Salsa and then some


Tilapia Tacos with Pineapple Salsa, Guacamole, Broccoli Slaw and Spicy Cream Sauce
served with Mixed Greens and Spicy Cilantro Dressing

After getting a few comments on my Instagram regarding the meals I’ve been making lately, I’ve decided to post some recipes up on here.  I recently saw some food photography that my friend Josh did, and convinced him to take photos of me cooking in exchange for a chance to feast on the final product. We started strong with Tilapia Tacos, featuring Emil’s guacamole, pineapple salsa, broccoli slaw, and a spicy cream sauce.


What you need:

3 4-ounce frozen Tilapia Filets
6 Medium Sized Flour Tortillas
Fresh Guacamole
Broccoli Slaw (optional)

For The Marinade:
2 Tbsp Garlic, minced
2 Tbsp Olive Oil
½ tsp Chili Powder
½ tsp Ground Cayenne Pepper
½ tsp Cumin
½ tsp Crushed Red Pepper Flakes
Juice of half a lime


For the Salsa:
2 C fresh Pineapple, diced
1 C Sweet Peppers, diced
½ C fresh Cilantro, minced
¼ C Red Onion, diced
3 Tbsp Jalapeno, diced
1 Tbsp Garlic, minced
Juice of one lime
Dash of Salt


For the Spicy Crème Sauce:
1 C Crema Mexicana
1 tsp Chili Powder
½ tsp Ground Cayenne Pepper
½ tsp Cumin


Preheat oven to 425°F. In a large mixing bowl, combine the salsa ingredients, and let them sit at room temp while you cook, so the flavors can mélange. In a squirt bottle, combine the Spicy Crème Sauce ingredients. Shake it like crazy, then put it in the fridge so it can mélange, too. In a small dish, combine marinade ingredients. Brush onto both sides of tilapia, and place on a foiled cookie sheet. Bake at 420°F for 15 minutes, or until fish flakes when you turn a fork in the thickest part. I baked all the fish in a toaster oven, and warmed the tortillas by placing them in a cloth towel on top of the toaster while the fish cooked, turning the tortillas over half way through the cooking time. Unlike the tortillas, the fish doesn’t need to be flipped.


When the fish is ready, grab a tortilla, swipe a stripe of guacamole down the middle, and place half of a tilapia filet on it. Then load it up with pineapple salsa and a creamy drizzle from the spicy Crema Mexicana. I also like to add the broccoli slaw because it adds a little crunch and is also a great way to sneak in extra veggies. Plus finally a use for those broccoli stalks!!

Hey! Check out that centerpiece!

As for the Guacamole, Emil made his signature stuff… look forward to his recipe for that coming soon!



Also, this makes plenty of salsa, and crème sauce for left-overs. If you’re cooking for more than three, no need to adjust those recipes. The marinade could be stretched out by adding another 2 Tbsp of olive oil to the mix. Then just get enough fish filets and tortillas for everyone!


Gunter & Bean (& Emil)

One thought on “Tilapia Tacos with Pineapple Salsa and then some

  1. Pingback: Carrot Salad | Gunter and Bean

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