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Blackened Tilapia Tacos with Cabbage Slaw and Avocado
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 4 tilapia fillets
  • 3 tablespoons blackening seasoning
  • 2 tablespoons olive oil
  • 2 cups shredded green cabbage
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 8 small corn tortillas
  • 2 avocados, sliced

Instructions
 

  • Pat the tilapia fillets dry and coat both sides evenly with the blackening seasoning.
  • Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  • Place the seasoned fillets in the skillet and cook for 3 to 4 minutes per side until the coating darkens and the fish flakes easily.
  • While the fish cooks, combine the shredded cabbage, lime juice, and salt in a mixing bowl and toss until evenly coated.
  • Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Flake the cooked tilapia into bite-size pieces and divide among the tortillas.
  • Top each taco with a spoonful of cabbage slaw and several avocado slices.

Notes

Cook the fish in a very hot skillet to get a good crust without drying out the center. Assemble the tacos just before serving so the tortillas stay soft and the slaw keeps its crunch. Leftovers store best with components kept separate in the fridge and reheated gently.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Mixing Bowl