Description
These Blackened Tilapia Tacos are a quick and flavorful meal featuring perfectly seasoned, pan-seared tilapia fillets with a vibrant cabbage slaw, served on warm corn tortillas. They offer a delightful balance of smoky, spicy fish with crisp and tangy toppings, perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
For the Tilapia
- 4 (6-ounce each) tilapia fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons neutral oil (such as canola oil)
For the Slaw
- 1/2 pound shredded purple cabbage
- 1/2 pound shredded green cabbage
- 1/4 cup roughly chopped cilantro
- 3 tablespoons mayonnaise
- 2 green onions, diced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
For Serving
- 8 corn tortillas
Instructions
- Season the Fish: Rub the tilapia fillets evenly on both sides with the blackening seasoning, ensuring full coverage for maximum flavor.
- Heat the Skillet: Pour the neutral oil into a large skillet and heat it over medium-high heat until shimmering, ready for searing.
- Cook the Tilapia: Place the seasoned tilapia fillets in the hot skillet and cook for 2 to 3 minutes on each side until the crust is golden brown and the fish flakes easily with a fork.
- Flake the Fish: Remove the cooked tilapia from the heat and use a fork to gently flake the fish into smaller pieces, then distribute the fish evenly among the corn tortillas.
- Prepare the Slaw: In a large mixing bowl, combine shredded purple and green cabbage, chopped cilantro, mayonnaise, diced green onions, lime juice, sea salt, cumin, and black pepper. Stir thoroughly to coat all the cabbage evenly with the dressing.
- Assemble and Serve: Top each prepared tortilla with a generous scoop of the cabbage slaw, then serve the tacos immediately while the fish is warm and the slaw is fresh.
Notes
- Use fresh tilapia fillets for best texture and flavor.
- Adjust the blackening seasoning quantity to taste if you prefer milder or spicier tacos.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Warm the corn tortillas before assembling for better pliability and texture.
- These tacos can be made gluten-free by ensuring the seasoning and tortillas are certified gluten-free.
