Blackened Fish Taco

Blackened Fish Taco
(2)

4 fillets of skinless, boneless tilapia

2 tablespoons blackening spice blend

1 mango, diced

1/2 red onion, finely chopped

Juice of 1/2 lime

Fresh red cabbage, thinly sliced

1 package of tortilla wraps (preferably 10 small ones)

Pam spray

Spice Blend:

2/3 teaspoon paprika

1/2 teaspoon thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/8 teaspoon oregano

Preheat the oven to 200°C and prepare the spice blend while it heats up. It’s a good idea to line a baking sheet with aluminum foil and spray Pam over the foil.

Season the fish generously with the spice blend on both sides. Place the fish on the baking sheet and spray a little Pam over the fish as well. Bake the fish for 14 minutes.

Meanwhile, make the mango salsa by dicing the mango and finely chopping the onion. Mix them together with the lime juice.

Slice the fresh red cabbage into thin strips for serving.

Once the fish is ready, warm the tortillas (e.g., in the microwave) and serve immediately