Blackened fish tacos with cilantro sauce

Ingredients

Blackened fish
1 1/2 lb. tilapia fillets
1 1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 tbsp. canola oil
12 corn tortillas

Avocado-cilantro sauce
1/2 cup sour cream
1 avocado, pitted and skinned
1/4 cup chopped cilantro
1 lime, juiced
1 jalapeño, chopped and seeded
Salt, to taste

Slaw
1/4 red cabbage, thinly sliced
1/4 green cabbage, thinly sliced
1/2 medium red onion, diced
1/2 cup chopped cilantro
3 limes, juiced

Instructions

In a small bowl, combine paprika, garlic powder, onion powder, cumin, salt and cayenne pepper. Sprinkle mixture over both sides of tilapia fillets and pat down seasonings. Combine all of the avocado-cilantro sauce ingredients in a food processor and process until smooth. Add all of the slaw ingredients in a separate large bowl and mix well.

Heat canola oil in a heavy-bottomed pan over medium-high heat. Once heated, add tilapia (a few at a time if you can’t fit them all at once). Cook for 4 to 5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove fish from the heat and, if desired, warm tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Break up tilapia into 2- to 3-inch pieces. Stack tortillas in twos. Distribute fish evenly between the 6 sets of tortillas, and top with slaw and avocado-cilantro sauce.

Serves 4 

Photo: © 2024 Melissa Jewel