Name: Blackened Fish Tacos
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8
Ingredients: Avocado-Lime Slaw:; ½ cup greek yogurt; 1 avocado; 1 cup cilantro/coriander leaves; 2 garlic cloves; 2 limes zested and juiced; 2 jalapeños; 2 tbsp mint , roughly chopped; ½ tsp Kosher salt; Freshly ground black pepper , to taste; 1 cup red cabbage , finely shredded*; 1 cup green cabbage , finely shredded*; 2 carrots , grated*; Quick Sriracha Aioli:; 1/4 cup mayonnaise; 1 tsp Sriracha; 1 tbsp fresh lime juice; Blackened Fish:; 2 tbsp paprika; 2 tsp ground cumin; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp dried thyme; 2 tsp dry mustard; 1 1/4 tsp Kosher salt; 1/4 tsp cayenne pepper; 2 tbsp extra virgin olive oil; 4 tilapia fillets; To Serve:; 8 (6 inch) tortillas

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 pertaco.

Blackened Fish Tacos

Ingredients

Avocado-lime Slaw

Quick Sriracha Aioli

Blackened Fish

To Serve

Steps

Notes

Nutrition Facts