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For Savory Cilantro Lime Coleslaw:

4 Cups of finely shredded cabbage
1/3 Cup of chopped cilantro
3 TBSPs of lime juice
2 TBSPs of vegetable oil
Salt to taste

For Chipotle Aioli Sauce:

1 Cup of creme fraiche or sour cream
2 Chipotle peppers in adobo sauce
1 TBSP of adobo sauce
1/3 Cup of chopped sweet onion
Salt to taste

For Tilapia Tacos:

1 and 1/2 Teaspoons of paprika
1 and 1/2 Teaspoons of dried Mexican oregano
1/2 Teaspoon of garlic powder
1/2 Teaspoon of sea salt
1/4 Teaspoon of ground cumin
1/4 Teaspoon of crushed red peppers
1 TBSP of honey
1 TBSP of fresh lime juice
2 (6 ounce) tilapia fillets
Cooking spray
4 to 8 corn tortillas
Lime wedges


Savory Cilantro and Lime Coleslaw:

Combine the cabbage, cilantro, lime juice, vegetable oil, and salt in a large bowl. Toss well and chill about 1 hour before serving.

Chipotle Aioli Sauce:

Combine crema, chipotles, adobo sauce, and onion in a food processor or blender. Blend until creamy and smooth. Salt to taste.

Blackened Tilapia Tacos:

1. Combine spices, honey, and lime juice in a bowl.

2. Using your hands, coat both sides of the tilapia.

3. Spray the grill grates or pan before heating. Heat and grill each side for 3 to 4 minutes.

4. Warm corn tortillas in pan and plate with hunks of blackened tilapia, coleslaw, and drizzle with spicy chipotle aioli sauce. Serve with lime wedges.

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