When Bill and I got married, we went to Cancun for our honeymoon. It was perfect….except for the snorkeling. We went on a beautiful clear day. I loved every moment of it until I got accidentally kicked into a big coral reef by a nervous tourist. I had burns all over my stomach. Yeah, I was ready to go back to our fish tacos and margaritas. 🙂
Bill didn’t mind that at all. You see Bill has always loved Mexican food, so he really enjoyed the food in Cancun. Have you noticed that I cook with a lot of Mexican flavors? I don’t always love Mexican food, because it can be really heavy. However, in Cancun I fell in love with the light and fresh fish tacos. Did you know that if flavored right a blackened tilapia is so much better than a greasy breaded one? I am serious. I want to actually know I am eating fish. Otherwise let’s just have fried chicken tacos.
I realized that my favorite part about the tacos was always the light (no miracle whip here!) slaw with the fresh lime, avocado, and fish. I decided to see if we’d miss the corn tortilla and we totally didn’t. Bill didn’t even notice that it wasn’t there and my son ate three helpings of the slaw!
Tangy blacked tilapia over a lightly dressed slaw. This meal is gluten-free, soy-free, and dairy free
- 1 tablespoon of chili powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of pepper
- 3 teaspoons of avocado oil (refined coconut oil would work here too)
- 1 pound of tilapia fillets
- 3-4 cups shredded cabbage slaw (start with 3 cups and add more if there is too much sauce)
- 3 tablespoon of soy-free mayo
- 1 tablespoon of vinegar (white or cider)
- 1/4 teaspoon of cumin
- 1/4 teaspoon of hot sauce
- 1 teaspoon of coconut sugar (can substitute with raw or brown sugar)
- Salt and Pepper to taste
- 1 lime
- 1 avocado
- Combine the first five ingredients to make the seasoning for the blackened fish.
- Heat the avocado oil over medium heat in large skillet.
- Place fish in the skillet and season the top side of the fillet.
- Cook for four minutes.
- Flip fillets and season the other side.
- Cook for four minutes.
- Once tilapia is flakey and starting to blacken, remove from heat.
- Whisk together mayo, vinegar, cumin, coconut sugar, and hot sauce in a medium size bowl.
- Add slaw.
- Season with Salt and Pepper to taste.
- Serve the fish fillets over the slaw. Squeeze fresh lime juice over the fish (don't leave this out!) and top with avocado slices.
So here’s the real foodie part of the blog. I am such a messy cook! Now that I am frantically writing cooking notes as I cook, attempting to keep my one year old out of the pantry, trying to sing Toby Mac with my four year old, I can’t even really even pretend to keep the kitchen clean as I go. Furthermore, I am always improvising. It’s my personality I guess. I couldn’t for the life of me find my grater for the lemon zest, so I used my peeler. I wouldn’t really recommend that…but I just wanted the flavor. I was making the Cilantro Lime Black Beans for you guys, but I totally burned them. We will try that out again. They smelled delicious until they smelled like a campfire….