Blackened Tilapia Tacos with Cilantro Lime Rice

Name: Blackened Tilapia Tacos with Cilantro Lime Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5.5 servings
Cuisine: Mexican
Ingredients: 1.5 pound tilapia fillets; 2 tablespoon blackening seasoning; 2 tablespoon olive oil; 12 tortillas (small flour or corn); 2 cup white rice; 2.5 cup chicken broth; 6 tablespoon fresh lime juice; 0.75 cup fresh cilantro (chopped); 1 can black beans (rinsed and drained); 1 cup frozen corn (thawed); 0.5 red bell pepper (finely diced); 0.25 cup red onion (finely diced); 0.25 teaspoon kosher salt; 0.25 head green cabbage (thinly sliced); 1 tablespoon mayonnaise; 2 tablespoon fresh cilantro (chopped); 0.25 cup hot sauce (for serving)

Spicy blackened tilapia fillets served in warm tortillas with a fresh black bean and corn salsa, crunchy cilantro lime slaw, and a side of fluffy cilantro lime rice.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 5.5
Cuisine: Mexican
Difficulty: Medium
Cost: $4.71/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1.5 pound tilapia fillets
2 tablespoon blackening seasoning
2 tablespoon olive oil
12 tortillas (small flour or corn)
2 cup white rice
2.5 cup chicken broth
6 tablespoon fresh lime juice
0.75 cup fresh cilantro (chopped)
1 can black beans (rinsed and drained)
1 cup frozen corn (thawed)
0.5 red bell pepper (finely diced)
0.25 cup red onion (finely diced)
0.25 teaspoon kosher salt
0.25 head green cabbage (thinly sliced)
1 tablespoon mayonnaise
2 tablespoon fresh cilantro (chopped)
0.25 cup hot sauce (for serving)

Instructions

First, prepare the cilantro lime rice: Combine 2 cups uncooked white rice and 2 1/2 cups chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let stand for 5 minutes, then stir in 2 tablespoons fresh lime juice and 1/2 cup chopped fresh cilantro. Fluff with a fork.
For the black bean and corn salsa: In a medium bowl, combine 1 can black beans (rinsed and drained), 1 cup thawed frozen corn, 1/2 finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/4 teaspoon kosher salt. Stir well and set aside.
For the cilantro lime slaw: In a small bowl, whisk together 2 tablespoons fresh lime juice and 1 tablespoon mayonnaise. Toss with 1/4 head thinly sliced green cabbage and 2 tablespoons chopped fresh cilantro. Season to taste with a pinch of salt.
Pat 1 1/2 pounds tilapia fillets dry. Season generously on both sides with 2 tablespoons blackening seasoning.
Heat 2 tablespoons olive oil in a large skillet or cast iron pan over medium-high heat until shimmering and almost smoking. Carefully add the tilapia fillets and cook for 3-4 minutes per side, until blackened and cooked through. Fish should flake easily with a fork.
Warm the 12 small flour or corn tortillas according to package directions (microwave, dry skillet, or oven).
To assemble tacos, place a piece of blackened tilapia into each warm tortilla. Top with black bean and corn salsa and cilantro lime slaw. Serve immediately with cilantro lime rice on the side and optional hot sauce or avocado crema.

Notes

To reduce spice, use less blackening seasoning or use a mild seasoning blend. You can also pan-sear the tilapia without blackening for a milder flavor. Fresh avocado slices would be a great addition.

Nutrition (per serving)

Calories: 700
Protein: 42.1 g
Carbohydrates: 83.5 g
Fat: 20.1 g
Fiber: 10.3 g
Sodium: 1150 mg
Saturated Fat: 3.2 g
Sugar: 7.5 g
Cholesterol: 70 mg