YOUR SOLIN GENERATED RECIPE
Blackened Fish Tacos with Lime Slaw
Enjoy these vibrant tacos featuring a perfectly seasoned tilapia fillet, charred to perfection with a blend of smoky spices. Nestled in warm corn tortillas and topped with a refreshing lime-infused cabbage slaw and creamy avocado, this dish brings a harmonious mix of textures and zesty flavors ideal for a satisfying meal.
INGREDIENTS
5 oz Tilapia Fillet
2 small Corn Tortillas
1 cup Shredded Cabbage
1/2 cup Shredded Carrots
1 tbsp Plain Nonfat Greek Yogurt
1 tbsp Lime Juice
1/4 Avocado
1 tsp Olive Oil
1 tsp Blackening Spice Mix
PREPARATION
Pat the tilapia fillet dry and brush it lightly with olive oil. Season both sides generously with the blackening spice mix.
Heat a non-stick skillet over medium-high heat and cook the tilapia for about 3-4 minutes per side until it’s opaque and nicely charred. Remove from heat and break it into large chunks.
In a bowl, combine shredded cabbage, shredded carrots, plain Greek yogurt, and lime juice. Toss until the slaw is evenly coated. Season with a pinch of salt and pepper if desired.
Warm the corn tortillas in a dry skillet or microwave for a few seconds.
Assemble the tacos by layering the blackened tilapia chunks onto the tortillas, then top with a generous serving of lime slaw and slices of avocado.
Serve immediately and enjoy the vibrant flavors of your blackened fish tacos!