Ingredients:

  • 1 lb tilapia fillets, patted dry
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp neutral oil
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro, minced
  • 1 pinch cayenne pepper
  • 8-10 corn tortillas
  • 1 lime, cut into wedges
  • 1 avocado, sliced

Instructions:

  1. In one bowl, whisk together the sour cream, lime juice, minced cilantro, and cayenne until velvety. In a second bowl, toss the shredded cabbage with lime juice, vinegar, salt, and chopped cilantro. Set both aside in the fridge to allow flavors to meld.
  2. Combine the Cajun seasoning, smoked paprika, and garlic powder. Generously press the spice blend into both sides of the tilapia fillets until fully coated.
  3. Heat oil in a skillet over medium-high heat until shimmering. Sear fillets for 3-4 minutes per side without moving them until a dark, mahogany-colored crust forms and the fish releases naturally from the pan.
  4. Warm the tortillas in a dry pan for 30 seconds. Place a handful of slaw on each tortilla, top with blackened tilapia, and drizzle with the Cilantro Lime Crema. Garnish with avocado slices and a squeeze of fresh lime.