Blackened Tilapia Fish Tacos With Crema And Cabbage Slaw
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
408 kcal
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Course
Main Course, Dinner
Blackened Tilapia Fish Tacos With Crema And Cabbage Slaw
Description
These Blackened Tilapia Fish Tacos combine broiled tilapia fillets seasoned with a bold blackening spice that forms a slightly charred, flavorful crust. The fish is cooked under a broiler for a short time to retain moisture while developing the distinctive blackened texture. Meanwhile, the cabbage slaw is a crisp blend of shredded red cabbage, poblano pepper, cilantro, lime juice, and onion, providing brightness and crunch to contrast the fish.
A spicy crema made with sour cream, blackening spice, lime juice, and seasoning adds a creamy, tangy element that ties the tacos together. Tortillas are briefly warmed in the oven’s residual heat and layered with slaw, fish, avocado slices, and sliced onions to complete each taco. This combination makes an enjoyable meal featuring varied flavors and textures.
A homemade blackening spice mix can be used for seasoning to customize the flavor. The dish is best served right after assembly to preserve the fresh textures of the slaw and the warmth of the fish and tortillas.
Ingredients
Blackened Tilapia
- 1 lb tilapia fillets
- 1 tablespoon olive oil
- 2 tablespoon blackening spice *See homemade blackening spice mix above.
Cabbage Slaw And Toppings
- 2 c red cabbage shredded
- ½ c poblano pepper sliced
- 2 tablespoon cilantro roughly chopped
- 1 tablespoon lime juice or lemon juice
- ¼ teaspoon salt
- 8-10 to corn tortilla 6 inch, or flour tortillas
- 1 c onion thinly sliced and divided
- 1 avocado sliced
Spicy Taco Crema Sauce
- ½ c sour cream no fat, low fat or full fat are all fine, or plain yogurt
- 1 tablespoon blackening spice
- 1 tablespoon lime juice or lemon juice
- salt to taste
- black pepper to taste
Instructions
Cook Fish And Warm Tortillas
- Preheat broiler, and position oven rack to about 6 inches below heating element.
- Place fish on a a baking sheet and spray or rub tilapia filets with olive oil and lightly coat with blackening spice.
- Place under broiler and broil for 4 minutes on each side, until cooked through (fish should flake easily with a fork).
- Remove fish from broiler when done, turn off oven. Wrap tortillas in foil and place in oven to gently warm in the heat of the oven before serving.
Prepare Slaw And Sides
- While fish is broiling, make the slaw. De-seed and dice poblano pepper, and dice ½ of the onion. Toss with cabbage, cilantro, lemon juice, and salt and set aside.
- Combine sour cream sauce, lime juice and spice blend in a separate bowl and mix well. Set aside along with remaining ½ sliced onion and the avocado.
- Assemble tacos by layering tortillas, with cabbage slaw, broiled fish, avocado, onion and spicy crema.
Notes
- If you prefer, prepare the blackening spice from scratch using listed spices to control flavor intensity.
- Broil the tilapia closely and monitor to avoid overcooking; the fish should flake easily but remain moist.
- Warm the tortillas in the turned-off oven wrapped in foil to keep them soft without drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 1069mg | 45% |
| Potassium | 953mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 51mg | 57% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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