Description
These Blackened Tilapia Tacos are a flavorful, quick-to-make dish featuring perfectly seasoned and pan-seared tilapia fillets paired with a zesty cabbage slaw. Served in warm corn tortillas, they offer a delightful balance of spicy, tangy, and fresh flavors, perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Scale
For the Fish
- 4 (6-ounce each) tilapia fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons neutral oil (such as canola oil)
For the Tacos
- 8 corn tortillas
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
Instructions
- Season the Tilapia: Rub the tilapia fillets evenly with the blackening seasoning on both sides to coat the fish with a flavorful crust.
- Heat the Oil: Warm the neutral oil in a large skillet over medium-high heat until hot but not smoking to prepare for searing the fish.
- Cook the Fish: Place the seasoned tilapia fillets in the hot skillet and cook for 2 to 3 minutes on each side until the fish is flaky and the crust turns golden brown.
- Flake the Fish: Remove the fish from the skillet and use a fork to gently flake it into smaller pieces. Distribute the flaked fish evenly among the tortillas.
- Prepare the Slaw: In a large mixing bowl, combine the shredded purple and green cabbage, chopped cilantro, mayonnaise, diced green onions, lime juice, sea salt, ground cumin, and black pepper. Stir well to evenly coat the cabbage with the dressing.
- Assemble and Serve: Top each tortilla with a generous scoop of the cabbage slaw over the flaked tilapia and serve the tacos immediately for the best flavor and texture.
Notes
- Use fresh tilapia fillets for the best texture and flavor.
- Adjust the amount of blackening seasoning according to your preferred spice level.
- Warm the corn tortillas before assembling to make them more pliable and enhance flavor.
- This recipe works well with other white fish like cod or catfish if tilapia is unavailable.
- For a lighter version, substitute mayonnaise in the slaw with Greek yogurt.
