Fish Tacos
Crispy blackened tilapia fillets nestled in warm tortillas, topped with a vibrant cabbage slaw and a cool lime crema, making for a fresh and zesty meal.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 8
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.22/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Protein
Tags
- quick
- savory
- healthy
Ingredients
- 2 pound tilapia fillets
- 2 tablespoon blackening seasoning
- 2 tablespoon olive oil
- 16 tortillas
- 0.5 head green cabbage (shredded)
- 0.5 red onion (thinly sliced)
- 0.25 cup fresh cilantro (chopped)
- 2 limes (one juiced, one cut into wedges)
- 0.5 cup sour cream
- 0.25 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado (sliced)
Instructions
- Pat the tilapia fillets dry with paper towels. Season both sides generously with blackening seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the tilapia fillets. Cook for 3-4 minutes per side, or until the fish is flaky and cooked through with a nice crust.
- While the fish cooks, prepare the slaw. In a medium bowl, combine shredded green cabbage, thinly sliced red onion, and chopped fresh cilantro. Squeeze the juice from one lime over the slaw and toss to combine.
- In a small bowl, whisk together the sour cream, lime juice from the remaining lime, and garlic powder to make the lime crema.
- Warm the tortillas according to package directions (microwave, oven, or skillet).
- To assemble the tacos, flake the cooked tilapia with a fork. Fill each warm tortilla with fish, top with cabbage slaw, a drizzle of lime crema, and sliced avocado if desired. Serve with lime wedges.
Notes
Leftovers can be stored in the refrigerator for up to 2 days; store fish, slaw, and crema separately for best results.
Nutrition (per serving)
- Calories: 320
- Protein: 30.5 g
- Carbohydrates: 24.3 g
- Fat: 11.2 g
- Fiber: 4.1 g
- Sodium: 780 mg
- Saturated Fat: 4.8 g
- Sugar: 3.2 g
- Cholesterol: 68 mg