Crispy Tilapia Tacos

Pineapple Salsa: First, let’s make our salsa by dicing a ripe pineapple into small bits and setting aside. Chop about 1/2 cup of larger chunks and place into a small pot with a splash of water and 1 Tbsp. of sugar. Cook on medium low heat for 10 minutes or until the pineapple is softened. Blend the softened pineapple and place into a large dish with your other ingredients and give it a toss. Add a pinch of salt and lime juice to liven things up. Store in your fridge for up to 5 days.

Charred Jalapeño Crema: Char 1 or 2 jalapeños (depending on spice tolerance) over an open fire. The skin will quickly blacken, so keep an eye on them. Take off heat and place into a bowl of cold water and remove the burnt skin. If your spice tolerance is low, remove the seeds. Process jalapeños in a blender with your Mexican crema, avocado, lime juice and zest, and a pinch of salt.

Fried Beer-Battered Fish: In a large pot, heat neutral oil to 350°F. Add ingredients for beer batter into a bowl and mix. It should be slightly runny but not watery. Using Morey’s delicious Tilapia Seasoned Grill, dredge in a light coating of all-purpose flour. Remove from flour and shake off excess. Place into your beer batter mixture and coat evenly. Gently place your fish into the hot oil and cook for a total of 6 minutes or until you get a nice golden crust. Salt after removing from oil.

To Serve: To assemble, heat up  tortillas. Place a small bed of cabbage over top of tortilla, followed by crispy fish. Top with pineapple salsa and a good drizzle of the jalapeño crema and cilantro if desired.