Fish cooked with a punchy spice rub of Cajun Flavours! Perfectly paired with a Avocado-Lime Slaw to make these irresistible tacos.
Prep Time20 minutesmins
Cook Time6 minutesmins
Total Time26 minutesmins
Course: Dinner
Cuisine: Fusion
Servings: 8
Calories: 243cal
Author: Guest Post by Kathleen from Hapa Nom Nom
Ingredients
Avocado-Lime Slaw
½cupgreek yogurt
1avocado
1cupcilantro/coriander leaves
2garlic cloves
2limes zested and juiced
2jalapeños
2tbspmint, roughly chopped
½tspKosher salt
Freshly ground black pepper, to taste
1cupred cabbage, finely shredded*
1cupgreen cabbage, finely shredded*
2carrots, grated*
Quick Sriracha Aioli
1/4cupmayonnaise
1tspSriracha
1tbspfresh lime juice
Blackened Fish
2tbsppaprika
2tspground cumin
2tsponion powder
2tspgarlic powder
2tspdried thyme
2tspdry mustard
1 1/4tspKosher salt
1/4tspcayenne pepper
2tbspextra virgin olive oil
4tilapia fillets
To Serve
8(6 inch) tortillas
2jalapeños, sliced
1small bunch cilantro
Instructions
In the bowl of a food processor, add the yogurt, avocado, cilantro, garlic, lime zest, lime juice, jalapeños, mint, salt, and pepper. Puree until smooth and creamy. Taste and add more salt and pepper, if needed. Place the shredded cabbage and carrots in a large bowl. Add 1/2 a cup of the avocado-lime dressing from the food processor and stir to combine. Add more dressing if you would like a creamier slaw. If not, you can use the extra dressing to top the tacos later. Refrigerate until ready to use.
In a small bowl, combine the ingredients for the Sriracha Aioli. Refrigerate until ready to use.
If you would like to toast the tortillas (highly recommended if you are using corn tortillas)* heat a pan over medium-high heat. Once hot, warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
On a large plate, combine all of the spices to make the blackened seasoning. Dredge both sides of each fish fillet in the spice mixture. In a large saute pan, heat the olive oil over medium-high heat. At the first wisp of smoke from the pan, add the fillets, working in batches if needed. Cook for 2 -3 minutes on each side. (Do not move the fish fillets around while they're cooking. Leave them be until they're ready to flip). Transfer the cooked fillets to a cutting board and slice each fillet in-half, vertically - making 8 pieces.
To serve, top each tortilla with the fish, avocado-lime slaw, jalapeños, cilantro, and drizzle with the Sriracha aioli. Serve with extra wedges of lime and enjoy!
Notes
1. If you want to keep things super quick and easy, you can buy a bag of shredded cabbage and carrots at most grocery stores. The slaw can also be assembled the day before. 2. Heating tortillas on a skillet certainly adds a nice texture to your tacos. However, it serves a dual purpose with corn tortillas (not so much with flour tortillas). Corn tortillas easily fall apart - which is why if you don't heat them, they are generally served with two tortillas per taco. By very slightly charing the corn tortillas, you are making them stronger and more pliable. Careful - you don't want heat them so much so that they become crispy and break when you fold them.3. Nutrition per taco.