Blackened Fish Tacos with Cabbage Mango Slaw

These Blackened Fish Tacos with Cabbage Mango Slaw are a delicious fusion of spicy, smoky flavors from the blackened tilapia and the fresh, vibrant taste of the mango slaw. Perfect for a quick and flavorful seafood dinner

Ingredients:

• 4 tilapia fillets
• 2 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 ripe mango, diced
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Preheat grill or grill pan to medium-high heat

Rub tilapia fillets with blackening seasoning, ensuring even coverage

Drizzle olive oil over seasoned fillets

Grill tilapia for 3-4 minutes per side, or until cooked through and blackened

While fish is grilling, warm tortillas on the grill for 30 seconds on each side

In a bowl, combine shredded cabbage, diced mango, and chopped cilantro

In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper to make the slaw dressing

Pour dressing over cabbage mango mixture and toss until evenly coated

Once the tilapia is cooked, remove from the grill and flake into bite-sized pieces

To assemble tacos, place some flaked tilapia onto each tortilla, top with cabbage mango slaw, and garnish with extra cilantro if desired

Serve immediately and enjoy