Blackened Tilapia Fish Tacos
Ingredients
- 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
- 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
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Instructions
- 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.
Source
Original recipe: View Original