Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli

  4.0 – 1 reviews  • Mexican

The ingredients for chocolate chip cookies are contained in a jar. Each layer should be compressed to make it fit.

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 12
Yield: 12 tacos

Ingredients

  1. 1 lime, juiced
  2. 1 cup roasted red pepper oil, divided
  3. ⅓ cup blue cheese salad dressing
  4. ¼ cup mayonnaise
  5. ½ (8 ounce) container sour cream
  6. 1 teaspoon cayenne pepper
  7. ½ teaspoon chopped fresh dill
  8. ½ (16 ounce) package coleslaw mix
  9. 1 lime, juiced
  10. ½ medium white onion, diced
  11. 1 roasted red pepper, chopped
  12. 2 tablespoons vegetable oil, divided, or as needed
  13. 4 cloves garlic, sliced
  14. 4 (3 ounce) fillets tilapia, cut into cubes
  15. 1 lime, juiced
  16. 1 tablespoon sour cream
  17. 1 tablespoon cayenne pepper
  18. 1 tablespoon Cajun seasoning
  19. ½ teaspoon chopped fresh dill
  20. 1 (12 ounce) package soft corn tortillas

Instructions

  1. Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
  2. Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
  3. Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
  4. Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
  5. Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
  6. I debated whether to add cilantro to this recipe and decided against it, as I loved the flavor of the dill. If you would like cilantro instead of dill they are interchangeable.

Nutrition Facts

Calories 355 kcal
Carbohydrate 18 g
Cholesterol 20 mg
Dietary Fiber 3 g
Protein 9 g
Saturated Fat 5 g
Sodium 289 mg
Sugars 1 g
Fat 28 g
Unsaturated Fat 0 g

Reviews

Breanna Hall
I will absolutely make this again, but I will significantly reduce the cayenne pepper that is added to the fish. I wonder if the recipe is meant to have 1 tsp instead of 1 tbs of cayenne? I like hot, but my mouth is on fire and my face is sweaty! The taste was absolutely perfect, though.

 

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