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Tips From The Kitchen
- Use a cast-iron skillet for the best blackening effect and even cooking.
- Don’t overcrowd the pan; cook the fish in batches if needed to get a good sear.
- Let the fish rest for a couple of minutes after cooking to keep it juicy and tender.
Ingredients 0/26
What Makes This Recipe Unique
Step 1
Tos the cabbage, red onion, and cilantro together in a big bowl. In a smaller bowl, whisk sour cream with half of the lime juice, honey, chipotle pepper, cayenne, kosher salt, and some freshly ground black pepper. Pour this dressing over the cabbage mix and let it sit for at least 30 minutes—overnight if you have the time—so the flavors really meld.
Step 2
Next up, mash the avocados with finely chopped jalapeno, minced onion, and a splash of sriracha. Season with salt and pepper to taste, and give it a good mix until it’s nice and creamy.
Step 3
In another bowl, combine the rest of the lime juice with brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile. Sprinkle this spice blend evenly over the tilapia fillets.
Step 4
Heat some oil in a cast iron skillet over medium-high heat. Cook the tilapia for about 3 minutes on each side, or until it flakes easily when you poke it with a fork. Serve the fish topped with the slaw and a generous scoop of guacamole. Enjoy!
