A delicious corn tortilla filled with blackened tilapia, a lime infused broccoli slaw, and topped with a cilantro avocado cream sauce
Ingredients
2 Tilapia fillets
Corn tortillas
Blackened Seasoning:
2 tbsp Paprika
2 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 ½ tsp Cayenne pepper
1½ tbsp Black pepper
½ tsp Oregano
Slaw:
3 oz Prepackaged Broccoli slaw
1 tbsp Lime juice
¼ cup Cilantro
Small onion diced
Salt to taste
Avocado Cream Sauce:
¼ cup Plain Greek yogurt
½ Avocado
1 tbsp Lime juice
¼ cup Cilantro
Salt to taste
Instructions
Preheat the grill at medium-high about 10 minutes before grilling the tilapia.
Combine the spices for the blackened seasoning in a small bowl and then rub on each piece of tilapia. The above amount of seasoning is enough for 2 pieces of tilapia with some extra depending on how much seasoning you prefer. Set aside until ready to grill.
Combine the ingredients for the slaw and refrigerate until ready to serve.
In a food processor combine all the ingredients for the avocado cream sauce. Refrigerate until ready to serve.
Now that your grill is heated, grill the tilapia on each side for approximately 3-4 minutes.
Once the fish is done, warm the corn tortillas in a small pan on the stove by spraying the pan with non-stick olive oil spray between each shell.
Before assembling the taco, slightly shred the tilapia into small pieces and then place in a shell. Top it with the slaw and avocado cream sauce.
Two pieces of tilapia makes about 6 tacos.
Serve with tortilla chips and homemade salsa.
Recipe by Southern Couture at https://www.thesoutherncouture.com/blackened-tilapia-tacos-with-avocado-cream-sauce/