Blackened Tilapia Tacos Recipes

BLACKENED TILAPIA TACOS

Steps:

• Rub the tilapia fillets with the blackening seasoning on both sides.
• Heat the canola oil in a large skillet over medium-high heat.
• Cook the tilapia fillets for 2 to 3 minutes on each side, till flaky and the crust is golden brown.
• Remove the fish from the heat and using a fork, flake the fish apart into smaller pieces. Spread the fish evenly between the tortillas.
• To make the slaw - combine the cabbage, cilantro, mayonnaise, green onions, lime juice, sea salt, cumin, and black pepper in a large mixing bowl. Stir till fully incorporated and all the cabbage is covered.
• Top each taco with a scoop of slaw and serve immediately.

BLACKENED TILAPIA BAJA TACOS

Steps:

• 1. Combine the first 4 ingredients in a food processor; process until smooth. Combine the jalapeno sauce and onion in a small bowl.
• 2. Combine the paprika and the next 6 ingredients (through ground red pepper), sprinkle evenly over the fish. Heat oil in a large cast-iron skillet over medium-high heat. Add the fish to the pan. Cook for 3 minutes on each side or until desired degree of doneness.
• 3. Warn the tortillas according to the package directions. divide the fish, onion mixture, and avocado evenly among the tortillas. Serve with lime wedges.

BLACKENED TILAPIA FISH TACOS

Steps:

• Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
• Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
• Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
• Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.