Blackened Tilapia Tacos With Pineapple Salsa Red Cabbage Slaw Recipes

BLACKENED TILAPIA FISH TACOS

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.

BLACKENED TILAPIA FISH TACOS WITH PINEAPPLE CUCUMBER SLAW

Steps:

• Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
• Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
• Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
• Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
• Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
• Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.

BLACKENED TILAPIA TACOS WITH PINEAPPLE SALSA & RED CABBAGE SLAW

Steps:

• Adjust rack to top position and heat broiler to high or oven to 500 degrees. Wash and dry all produce. Drain pineapple, then place in a medium bowl. Chop half the cilantro (save the rest for garnish). Halve lime; cut one half into wedges. Halve and peel shallot; mince until you have 1 TBSP (2 TBSP for 4 servings). Mince garlic until you have ½ tsp (1 tsp for 4).
• To bowl with pineapple, add minced shallot, half the chopped cilantro, and a squeeze of lime juice; stir to combine. Season with salt and pepper.
• Pat tilapia dry with paper towels and place on a lightly oiled baking sheet. Drizzle with olive oil, then season all over with salt, pepper, and Southwest Spice. Rub seasoning into tilapia to thoroughly coat. Broil or bake on top rack until lightly charred and cooked through, 6-8 minutes.
• Meanwhile, in a small bowl, combine sour cream, mayonnaise, a squeeze of lime juice, and a pinch of garlic. (TIP: Add garlic to taste, or leave it out if you're not a fan.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• In a second medium bowl, combine cabbage, remaining chopped cilantro, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and 1 TBSP crema (2 TBSP for 4); toss to thoroughly combine. Season with salt, pepper, and more lime juice to taste. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Once cool enough to handle, break up tilapia into bite-size pieces. Divide between tortillas along with slaw and salsa. Drizzle with remaining crema. Tear leaves from reserved cilantro and sprinkle over tacos. Serve with any remaining lime wedges on the side.

FISH TACOS WITH CABBAGE SALSA AND YOGURT SAUCE

Steps:

• Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
• Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
• Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
• Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
• Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
• Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.