One change was I made a paste using apple butter for the rub with spices since I did not have a sweet rub. Only suggestion is cut your portions in strips prior to pan cooking. My filets looked perfect but in cutting after cooking they fell apart. The taste was amazing and very easy to make. My red hat sisters enjoyed this at poolside.

My husband isn't fond of salmon so I substituted cod, used one less mango, and served all in low carb, high-fiber tortillas. Husband really liked it; will make again and may try other types of fish. Wonder how it would be with shrimp? The salsa recipe is worth making by itself - does make a large quantity - very good as a side dish or on ham wraps.

Wow! My family has a new taco for Taco Tuesday. Prep was a little longer but next time I will make the salsa and season the salmon the night before or in the morning before work. I made my children eat it as is without cheese and stuff and they loved it. My side dish was refried pinto beans and Whole Foods tortilla chips.



For the Blackened Fish:
1.5 lbs tilapia fillets
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon brown sugar
¼ teaspoon cayenne pepper
2 tablespoons canola oil
12 corn tortillas
For the Slaw:
½ red cabbage, sliced thin
¼ green cabbage, sliced thin
½ medium-sized onion, diced
½ cup cilantro
Juice of 1 lime
For the Avocado-Cilantro Sauce:
½ cup sour cream
1 ripe avocado, pitted and skinned
¼ cup cilantro, chopped
Juice of 1 lime
1 jalapeno, chopped and seeded
Salt, to taste

  • 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.
  • Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
  • Combine all of the Slaw ingredients in a large bowl and mix well.
  • 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.
  • 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.
  • Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

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