Blackened Baja Fish Tacos
Ingredients
2-3 whole tilapia fillets, about 1-1½ pounds
Creole Seasoning
Tartar Sauce
1 avocado, peeled and pitted
1 tablespoons chopped cilantro leaves plus more for garnish
3 limes, quartered
Kosher salt
Ground Pepper
1 cup shredded red cabbage
1 cup shredded green cabbage
8 – 12 small corn tortillas
Cooking spray
¼ cup vegetable oil
Instructions
Preheat the oven to 425F, go ahead a place the baking sheet in the oven to warm
Prepare your fish by covering both sides with creole seasoning. Trim and divide the tilapia fillets in half lengthwise if purchased as whole fish fillet. Make sure all fish is covered.
To prepare your avocado sauce, mix tartar sauce, avocado, cilantro, juice of 1 lime, and salt into a small bowl or food processor. Mix until smooth. Based on taste you can add more salt or lime as you feel is needed.
In a medium size bowl, toss the cabbage with the juice of 1 lime and a sprinkling of kosher salt and set aside.
Once the oven has come to temperature, spray the hot sheet pan with cooking spray and place the seasoned fish on the baking sheet. Lightly spray your fish with an olive oil spritzer or cooking spray. Cook the fish until they are opaque and easily flake with a fork, about 12-15 minutes.
Meanwhile, spray a large non-stick skillet with cooking spray and heat over medium high heat. Add your tortillas one at a time to the pan and spray the tortillas lightly with the cooking spray. Cook for 1-2 minutes or until lightly golden on each side. Transfer to a plate lined with a paper towel. Continue with all of the tortillas. Be careful not to over cook them, as they will become very crunchy if you do.
To serve tacos, spread some of your avocado sauce in the center of a tortilla, cover with cabbage slaw, top with fish, and drizzle more avocado sauce. Garnish with lime and cilantro. Serve.