Blackened Tilapia Tacos

Blackened Tilapia Tacos


For the Fish:

  • 2 tilapia filets
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • white corn tortillas

For the Slaw:

  • 1/2 head red cabbage, thinly sliced
  • 1/2 head cabbage, thinly sliced
  • 1 lime, juice
  • 2 tablespoons cilantro, roughly chopped

For the Cilantro Lime Sauce:

  • 1/4 cup sour cream
  • 1/2 lime, juice
  • 2 tablespoons cilantro, chopped
  • 1 jalapeno, deseeded, chopped
  • 1 cup white onion, thinly sliced


For the Cilantro Lime Sauce, combine sour cream, lime juice, cilantro and jalapeno in food processor and blend until smooth. Pour into bowl with onions and set aside. For the Slaw, combine cabbage, red cabbage, lime juice, and cilantro in bowl and toss. Set Aside. For the fish, combine cumin, oregano, paprika, red pepper, salt, and garlic powder in small bowl. Cover tilapia filets. Heat vegetable oil (just enough to cover the bottom of the pan) in skillet over medium-high heat. Cook 3-4 minutes on each side, or until done.

To assemble, place three “forkfulls” on the bottom of the tortilla, cover with slaw, then with Cilantro Lime Sauce. Serve with lime wedge.


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