Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw

A tasty and cool change from regular fish tacos are these Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw. The pineapple cucumber slaw is sweet and sour, and the blackened tilapia gives the dish a spicy kick. These tacos are quick and tasty enough for a weeknight dinner or a get-together with friends on the weekend.

Ingredients:

• 4 tilapia fillets
• 2 tablespoons blackening seasoning
• 8 small tortillas
• 1 cup shredded lettuce
• 1 cup diced pineapple
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

Preheat a grill or skillet over medium-high heat

Season the tilapia fillets with blackening seasoning, salt, and pepper

Grill or pan-sear the tilapia fillets for 3-4 minutes per side, or until they are cooked through and have a blackened crust

Remove from heat and set aside

In a bowl, combine the diced pineapple, cucumber, red onion, and cilantro to make the slaw

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

Pour the dressing over the slaw mixture and toss to coat

Warm the tortillas on the grill or in a pan for about 30 seconds on each side

To assemble the tacos, place a spoonful of the slaw on each tortilla, top with a piece of blackened tilapia, and sprinkle with shredded lettuce

Serve the Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw immediately, and enjoy