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Blackened Tilapia Tacos With Slaw And Avocado Cilantro Sauce
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Recipe Intro From hostthetoast
@hostthetoast coats tilapia in a fiery spice blend before quickly searing over high heat until a nice, blackened crust forms. A refreshing and quick avocado-cilantro sauce cools the heat. Umm, yes please.
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Prep time 10mins
Cook time 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 pounds tilapia fillets
- 1 1/2 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 1 teaspoons dried oregano
- 1 teaspoons onion powder
- 1/2 teaspoons cumin
- 1/2 teaspoons salt
- 1/2 teaspoons brown sugar
- 1/4 teaspoons cayenne pepper
- 2 teaspoons canola oil
- 12 corn tortillas
- 1/2 red cabbage, sliced thin
- 1/4 green cabbage, sliced thin
- 1/2 medium-sized onion
- 1/2 cup cilantro
- Juice of 2 lime
- 1/2 cup sour cream
- 1 ripe avocado, pitted and skinned
- 1/4 cup Chopped cilantro
- 1 jalapeno, chopped and seeded
- Salt, to taste
Method
Step 1
In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
Step 2
Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined
Step 3
Combine all of the Slaw ingredients in a large bowl and mix well.
Step 4
Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
Step 5
Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
Step 6
Break up the tilapia into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.