#tilapiafillets

These simple fish tacos with lime and chili are full of flavor and great for a quick and tasty weeknight meal. The tilapia fillets have a zesty kick from the spicy chili powder and sour lime marinade. They go well with the fresh toppings and warm corn tortillas.

Ingredients: 4 tilapia fillets. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Juice of 2 limes. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. Sliced avocado for garnish. Lime wedges for serving.

Instructions: Cut up garlic, chili powder, cumin, salt, pepper, and lime juice and put them in a small bowl. This will make a marinade. Spread out the tilapia fillets in a shallow dish. Pour the marinade over them over. Give them at least 15 minutes to soak. Put the pan or grill over medium-high heat. The tilapia fillets should be cooked for three to four minutes on each side, or until they are fully cooked and flaky when you use a fork. For about 30 seconds on each side, warm the corn tortillas on the grill pan. To put together tacos, put some shredded cabbage and a cooked tilapia fillet on each tortilla. Cover it with avocado slices, chopped cilantro, and tomato chunks. Put lime wedges on the side and serve. Have fun with your easy and tasty chili lime fish tacos!

Prep Time: 20 minutes

Cook Time: 10 minutes

Spicy Chili Lime Fish Tacos: Flavorful and easy weeknight meal.

The spicy, savory, and crunchy tastes in this blackened fish sandwich with Brussels sprout slaw are a real treat. A homemade blackening seasoning blend is used to season the tilapia fillets. They are then cooked until they are perfectly blackened and served on a bun with a tangy Brussels sprout slaw. It's a tasty seafood sandwich that will fill you up.

Ingredients: 4 tilapia fillets. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon thyme. 1 tablespoon oregano. 1 teaspoon cayenne pepper. 1 teaspoon salt. 1 teaspoon black pepper. 1 tablespoon olive oil. 4 sandwich buns. 1 cup shredded Brussels sprouts. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt to taste. Black pepper to taste.

Instructions: To make the seasoning, put paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl and mix them together. Cover both sides of the tilapia fillets with the seasoning that will make them black. In a pan, heat the olive oil over medium-high heat. Grill the tilapia fillets for three to four minutes on each side, or until they turn black and are fully cooked. This is the slaw: shred the Brussels sprouts and mix them with mayonnaise, Dijon mustard, apple cider vinegar, and honey in a different bowl. To taste, add salt and black pepper to the slaw. If you want to, toast the sandwich buns. Put blackened tilapia fillets on the bottom bun of each sandwich and top with Brussels sprout slaw. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes