BLACKENED TILAPIA TACOS
These tasty fish tacos are made with mild tilapia, zesty blackening seasoning, and topped with a wonderful slaw.
Provided by This Healthy Table
Categories Main Dishes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 273 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2907 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BLACKENED TILAPIA FISH TACOS
Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.
Provided by Jenn
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 24
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.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g
BLACKENED TILAPIA BAJA TACOS RECIPE - (3/5)
Provided by japaulson
Number Of Ingredients 17
Steps:
- 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. 3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
BLACKENED TILAPIA BAJA TACOS
If you like fish tacos with a little kick you will love these! The seasoning on the fish is great. But the sour cream/jalapeno sauce on top is fabulous and makes the taco. The sour cream is what holds the fresh sauce together. Even if you're not a fan of fish, I'd give these a try. The tilapia has a very mild flavor. Delish!
Provided by Lynette !
Categories Fish
Time 30m
Number Of Ingredients 17
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.
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- In a pot, bring the rice, 1 tablespoon of the butter, and 1 ¾ cups of water to a boil, then reduce the heat to low, cover, and simmer until the rice is done, about 20 minutes. Stir in the cilantro, season with salt and pepper, to taste, and set aside.
- Meanwhile, mix the paprika, brown sugar, chili powder, cumin, red pepper flakes, a dash of salt, and garlic clove together in a small bowl. Pat the spice mixture all over the tilapia, making sure that it sticks. Heat the olive oil and the other tablespoon of butter in a small sauté pan over high heat and cook the tilapia fillet to the desired doneness, about 3 minutes per side.
- To plate, put a spoonful of the cilantro rice on top of each tortilla. Using a spatula, split the tilapia fillet in half on an angle, and place each piece on top of the rice. Squeeze the wedges of lime over both tacos, top with slices of avocado, a dollop of sour cream, and the cilantro sprigs and serve.
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