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Blackened Tilapia Fish Tacos with Chipotle Aioli Sauce

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    Source: www.muybuenocookbook.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, C, E, P
    MineralsSelenium, Natrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Sweet Red Coleslaw:

    2. 4 cups red cabbage, thinly sliced

    3. 4 cups cabbage, thinly sliced

    4. 1/2 carrot, shredded

    5. 1 cup sugar

    6. 1 cup white distilled vinegar

    7. 2 tablespoons coconut oil

    8. 1/4 teaspoon celery seed

    9. 1/4 teaspoon salt

    10. Savory Cilantro Lime Coleslaw:

    11. 4 cups finely shredded cabbage

    12. 1/3 cup chopped cilantro

    13. 3 tablespoons lime juice

    14. 2 tablespoons vegetable oil

    15. Chipotle Aioli Sauce:

    16. 1 cup Crema Mexicana or sour cream

    17. 2 chipotle peppers in adobo sauce

    18. 1 tablespoon adobo sauce

    19. 1/3 cup chopped sweet onion

    20. Salt to taste

    21. Tilapia Tacos:

    22. 1 1/2 teaspoons paprika

    23. 1 1/2 teaspoon dried Mexican oregano

    24. 1/2 teaspoon garlic powder

    25. 1/2 teaspoon sea salt

    26. 1/4 teaspoon ground cumin

    27. 1/4 teaspoon crushed red peppers

    28. 1 tablespoon honey

    29. 1 tablespoon lime juice

    30. 2 (6 ounce) tilapia fillets

    31. Cooking spray

    32. 4 to 8 corn tortillas

    33. Lime wedges

    Instructions Jump to Ingredients ↑

    1. Sweet Red Coleslaw:

    2. Combine cabbage and carrots in a large bowl.

    3. In a small saucepan bring the sugar, vinegar, coconut oil, celery seed, and salt to a low boil. Add to the cabbage and carrots, toss well, cover and store overnight. Drain all the liquid from the slaw before serving. This slaw was at its prime after 2 days of marinating. If you can, marinate for 2 days I’d highly recommend it.

    4. Savory Cilantro and Lime Coleslaw:

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

    6. Chipotle Aioli Sauce:

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

    8. Blackened Tilapia Tacos:

    9. Combine spices, honey, and lime juice in a bowl. Using your hands, coat both sides of the tilapia.

    10. Spray the grates of your grill or hot griddle before heating. Heat the grill or hot griddle. I like using my small kitchen griddle that has ridges, leaving charred lines on my fish. Grill each side about 3 to 4 minutes.

    11. Warm corn tortillas on a comal (hot griddle); add chunks of blackened tilapia, coleslaw, and drizzle with spicy chipotle aioli sauce. Serve with lime wedges.

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