Blackened Tilapia Tacos
Flaky, mild Tilapia meets the classic Cajun spicy-sweet essence of Blackened Seasoning to deliver a dish that is light and healthy but also bold and flavorful.
A cast-iron skillet is recommended when cooking with Blackened Seasoning to sear the smoky, spicy flavor on the outside of the fish while leaving a white, but firm inside that gives a nice balance of flavors and a little kick of heat. The addition of cabbage slaw provides crunch and a little acid that brings everything together for a delicious, crunchy, spicy bite of goodness. The slaw can be made up to a day in advance. This gives enough time for the cabbage to break down slightly and for all of the flavors to marry.
The corn tortillas can be warmed for about 15-20 seconds on each side and moved to a dish and covered with a clean towel to keep warm until ready to serve. Assemble the tacos with fish and slaw and serve immediately.
- 8 corn tortillas
- 1 lb Tilapia
- 1/4 cup lime juice
- 1 tablespoon (or more if desired) Blackened Seasoning
- Sliced red onions (about 10 rings)
- Cabbage Slaw:
- 3 cups shredded and chopped green cabbage
- 1 cups cooked corn
- 1/2 cup diced sweet red pepper
- 1/4 cup diced green pepper
- 2 tablespoons seeded and minced jalapeno pepper(or more if you want a bit more heat)
- 2 tbsp white vinegar
- 2 tbsp vegetable oil
- 1/2 teaspoon cracked black pepper
- 1/2 tsp dry mustard
- 1/4 tsp celery seed
- Preheat cast-iron skillet on the stovetop until hot.
- Rinse tilapia fillets in cold water
- Coat each fillet in Blackened Seasoning
- Place, skin side down in the hot skillet for about 4 minutes on each side. Fish should be crispy on the outside and should flake easily with a fork.
- Break fish into bite-sized pieces with a fork.
- Serve with tortillas, red onions, cabbage slaw, salsa & limes as garnish
- Cabbage Slaw
- Toss cabbage, corn, peppers, and jalapeno together in a bowl. Combine vinegar, oil, & spices in a small bowl - whisk together. Pour over cabbage, toss. Refrigerate for 1 hour to blend all flavors.