Hello Healthy Meal Preppers!

Spice up your taco night with these mouthwatering Blackened Fish Tacos with Avocado-Cilantro Sauce! Perfectly seasoned tilapia fillets are blackened to perfection, then nestled into warm tortillas and topped with a fresh and zesty slaw. The creamy avocado-cilantro sauce adds a delightful finishing touch that will have your taste buds dancing. With just 367 calories per serving, these tacos are a healthy and delicious option for any meal.

This recipe is a beautiful blend of flavors and textures. The blackened fish offers a smoky, slightly spicy flavor, perfectly balanced by the cool, creamy avocado-cilantro sauce. The crunchy cabbage slaw adds a refreshing crispness, making each bite a delightful experience. Plus, these tacos are as nutritious as they are tasty, packed with protein and healthy fats.

Whether you’re cooking for a quick weeknight dinner or entertaining friends on the weekend, these Blackened Fish Tacos are sure to impress. They’re easy to prepare and can be ready in just 40 minutes. Pair them with your favorite salsa or a side of black beans for a complete meal. Get ready to enjoy a fiesta of flavors in every bite – these tacos are guaranteed to become a staple in your recipe rotation!

Blackened Fish Tacos with Avocado-Cilantro Sauce Recipe:

Per 1 serving: 367 Calories • 31.7g Carbs (6.3g Fiber) • 15.8g Fat • 28.4g Protein

15 minutes to prep, 25 minutes to cook

Ingredients

Scaled to 4 serving

• 1 tsp Paprika (2.1 g)

• 2/3 tsp Garlic powder (2.1 g)

• 2/3 tsp, ground Oregano (1.2 g)

• 2/3 tsp Onion powder (1.6 g)

• 1/3 tsp, ground Cumin (1 g)

• 1/3 tsp Salt (2 g)

• 1/3 tsp packed Brown sugar (1.5 g)

• 3/16 tsp Cayenne pepper (0.3 g)

• 1 lb Tilapia (454 g)

• 1/3 cup Sour cream (77 g)

• 2/3 fruit Avocados (134 g)

• 2 2/3 tbsp Fresh cilantro (2.7 g)

• 1 1/3 lime yields Lime juice (59 g)

• 1 1/3 pepper Jalapeno peppers (19 g)

• 1 1/3 dash Salt (0.5 g)

• 1/3 cup, shredded Red cabbage (23 g)

• 1/3 cup Cabbage (36 g)

• 1/3 medium Onions (37 g)

• 1/3 cup Fresh cilantro (5.3 g)

• 1 1/3 lime yields Lime juice (59 g)

• 1 1/3 tbsp Canola oil (19 g)

• 8 tortilla Tortillas (192 g)

Directions

Directions are based on the original recipe of 4 serving

1. For the Blackened Fish: In a small bowl combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.

2. For the Avocado-Cilantro Sauce: Combine the sour cream, avocado, smaller portion of cilantro, juice of 1 lime, minced jalapeno, and salt in a food processor or blender. Pulse until well-combined.

3. Make the slaw by slicing the red and green cabbage thinly. Mix well in a bowl with diced onion, remaining cilantro, and juice of a lime. Set aside in a large bowl for topping later.

4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.