I used to think fish tacos would be difficult to make, but they are so simple and so quick. Keep tilapia fillets frozen in the freezer and pull them out for a quick and delicious week night dinner. The blackening seasoning gives them a little kick and a lot of flavor. The purple cabbage gives them a good crunch that you just can’t get with lettuce! And let’s face it, no taco is complete with out a little fresh cilantro, salsa and guac! Serves: 4 • Prep Time: 10 minutes • Cook Time: 8 minutes Wine Suggestion: White Peach Sangria or SaVida Sangria (available at Whole Foods Market) Nutrition per Serving Cal: 297.1 • Fat: 9.9g • Carb: 28.4g • Protein: 26.9g • Fiber: 5.3g • Sugar: 1.3g
BLACKENED TILAPIA TACOS
- 1 lb. fresh or frozen tilapia, about 3 fillets
- 1 1/2 tsp olive oil
- 1 1/2 Tbsp Cajun Blackening Seasoning
- 1 cup purple cabbage, shredded
- 1/3 cup fresh cilantro, chopped
- 1/4 cup guacamole
- fresh salsa
- 8 corn tortillas
- 4 lime wedges
- Cut your fresh or thawed tilapia into 1-inch pieces. Place in a bowl and drizzle with olive oil. Toss to coat.
- Add blackening seasoning & a sprinkle of salt and toss again to evenly coat all the fish.
- Preheat a skillet over medium heat. When hot, spray with Pam and add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear.
- Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned (or blackened in this case!) crust. Flip them after 3 minutes and cook for another 1-2 minutes, until just cooked through. Remove from heat.
- Meanwhile, heat another skillet over medium heat to heat tortillas, or heat them in the microwave. I like to heat them in the skillet because they’re more pliable and less breakable than heating them in the microwaving.
- Fill tortillas with tilapia and top with plenty of crunchy cabbage and cilantro. Serve with salsa, guacamole and a wedge of lime.