Cookbook / EASY EVERYDAY COOKING
74 APRIL 2020 WOMANSDAYMAG
Weeknight Dinners
Tasty, family-pleasing recipes that don’t take a lot
of effort or ingredients.
1 Tbsp plus
2 tsp olive oil
1Tbsp grated lime
zest plus 4 Tbsp
lime juice, plus
wedges for serving
1 lb tilapia, cut into
3-in. pieces
Kosher salt
2 Tbsp no-salt-added
blackening or
Cajun seasoning
¼ large pineapple,
cut into matchsticks
(about 1 cup)
1 small red pepper,
thinly sliced
2 scallions, sliced into
3-in. matchsticks
8 small corn tortillas,
warmed
4 purple cabbage
leaves, halved
Sour cream and
cilantro, for serving1 Heat oven to 400°F.
Drizzle 2 tsp oil on a
rimmed baking sheet.
Drizzle lime juice over
tilapia, season with
½ tsp salt, and dip in
blackening seasoning.
Trans fer to baking
sheet and cook until
opaque throughout,
10 to 12 minutes.(^2) In a bowl, toss
pineapple and red
pepper with lime
zest, remaining Tbsp
oil, and ¼ tsp salt;
fold in scallions.
(^3) Top each tortilla with
cabbage, fish, and slaw.
Top with sour cream
and cilantro; serve with
lime wedges if desired.
PER SERVING 275 CAL, 9 G FAT
(1.5 G SAT), 25 G PRO, 300 MG
SODIUM, 25 G CARB, 5 G FIBER
Blackened Fish Tacos
ACTIVE 25 MIN. ● TOTAL 25 MIN.
SERVES 4
$
3. 01
PER SERVING
GLUTEN-FREE
1 Tbsp^ paprika
1 ½^ tsp^ onion^ powder
½ tsp dried^ thyme
½ tsp^ dried^ oregano
½^ tsp^ garlic^ powder
½ tsp kosher^ salt
½ tsp^ ground^ pepper
1 ⁄ 8 tsp^ cayenne
MAKE^ YOUR^ OWN^ BLACKENING^ SEASONING
Mix together:
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