SMART POINTS RECIPES

BLACKENED TILAPIA TACOS

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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

Ingredients

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  • 1 lb. fresh or frozen tilapia, about 3 fillets
  • 1 1/2 tsp olive oil
  • 1 1/2 Tbsp Cajun Blackening Seasoning
  • salt
  • 1 cup purple cabbage, shredded
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup guacamole
  • fresh salsa
  • 8 corn tortillas
  • 4 lime wedges

Method

  1. Cut your fresh or thawed tilapia into 1-inch pieces. Place in a bowl and drizzle with olive oil. Toss to coat.
  2. Add blackening seasoning & a sprinkle of salt and toss again to evenly coat all the fish.
  3. 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.
  4. 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.
  5. 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.
  6. Fill tortillas with tilapia and top with plenty of crunchy cabbage and cilantro. Serve with salsa, guacamole and a wedge of lime.
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