Since we no longer live in the land of fish tacos, I now have to make my own. The tilapia is really good served on its own as well, but that crispy slaw adds the perfect touch for a taco.
Blackened Tilapia Tacos
1 Tbsp. paprika
1 tsp. chili powder
1 tsp. black pepper
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme (or 1/4 tsp. ground thyme)
1 tsp. dried oregano
4 tilapia fillets
2 Tbsp. melted butter
1. In a small bowl, combine all the herbs and spices. Mix well.
2. Preheat a large skillet over medium-high heat. Dip tilapia in melted butter, then sprinkle both sides with the spice mix and place in the pan. Cook 7-8 minutes, turning once, until cooked through.
To serve: Break up the tilapia into small pieces and place in corn tortillas (I fry them lightly first because we like them crispy).
Top with Cool Jalapeno Slaw (recipe follows).
Cool Jalapeno Slaw
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp. lime juice
3 Tbsp. chopped cilantro
1/2 cup finely sliced red onion
1 jalapeno, diced (2 jalapenos if you like spicy!)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic salt
5 cups shredded cabbage (about 1/2 a medium-sized head)
1. In a large bowl, combine all ingredients except the cabbage. Mix well. Stir in cabbage until and stir until lightly coated.