Blackened Fish Tacos with Tilapia

Ingredients

• Cabbage Slaw:
• ½ small head red cabbage, shredded
• ¼ red onion, grated
• 3 tablespoons chopped cilantro
• ½ cup sour cream
• 1 lime, juiced, divided
• 1 tablespoon honey
• 1 chipotle chili pepper
• ¼ teaspoon cayenne pepper, or to taste
• kosher salt to taste
• freshly ground black pepper to taste
• Guacamole:
• 3 avocados
• 1 jalapeno pepper, minced
• ¼ onion, minced
• ½ teaspoon sriracha sauce, or to taste
• salt and ground black pepper to taste
• 1 ½ teaspoons brown sugar
• 1 ½ teaspoons paprika
• 1 teaspoon dried oregano
• ¾ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground red chile pepper
• 4 (6 ounce) tilapia fillets
• 1 tablespoon canola oil

Step 1

Tos the cabbage, red onion, and cilantro together in a big bowl. In a separate bowl, whisk sour cream with half the lime juice, honey, chipotle pepper, cayenne, kosher salt, and some freshly ground black pepper. Pour this dressing over the cabbage mix and let it sit for at least 30 minutes, or you can leave it in the fridge overnight to let the flavors really come together.

Step 2

Make the guacamole by combining mashed avocados with diced jalapeño, minced onion, and a splash of sriracha. Season with salt and pepper to taste and mash everything until it’s creamy but still a bit chunky.

Step 3

In another small bowl, mix the rest of the lime juice with brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile. Sprinkle this spice blend evenly over the tilapia fillets.

Step 4

Heat some oil in a large cast iron skillet over medium-high heat. Cook the tilapia for about 3 minutes on each side, or until it flakes easily with a fork.

Step 5

To serve, pile the blackened fish onto warm tortillas and top with the cabbage slaw and guacamole. Enjoy!