Blackened Tilapia Tacos
Heat a large nonstick frying pan over medium-high heat for 1 minute. Coat the
fillets with the spice rub. Add 1 teaspoon of the olive oil to the pan, heat for
another minute, then add the fish. Cook the fish until well browned and cooked
through, 2 to 3 minutes per side for tilapia. Transfer to a plate.
Heat the remaining 1 teaspoon olive oil in the same pan over high heat. Add the
corn and pepper and cook, stirring once or twice, until the vegetables are
browned, about 5 minutes. Slice each fillet into 4 pieces. Divide the tilapia and
corn mixture among the tortillas. Serve with lime wedges.
See the photo on Blackened Tilapia Tacos.
SERVES 4
2 (175-g) tilapia fillets (if you don’t like tilapia, you can substitute cod or
another white fish)
2 teaspoons blackened spice rub
2 teaspoons olive oil
120 g frozen corn kernels, thawed (or fresh kernels cut from 1 ear)
1 medium red pepper, diced
8 (15-cm) corn or wholewheat tortillas, warmed
Lime, for serving
246 CAL, 6 G FAT (1 G SATURATED), 20 G PROTEIN, 31 G CARB, 5 G
SUGAR, 5 G FIBRE, 120 MG SODIUM PER SERVING
EXTRA VEGGIE POWER! Top off your tacos with shredded cabbage or
lettuce, sliced jalapeño, diced red onion, or sliced radishes.