300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
I am totally, fully, completely, one hundred percent, positively obsessed with fish. It is seriously all I want for lunch, dinner and, may I dare say, breakfast. Yup. That’s right, I crave fish for breakfast these days.
I have been having my fish along with boiled, grilled or raw vegetables, and it’s become a love affair. It feels so fresh, so light, so healthy. Could a Paleo girl ask for more? Nope. I don’t think so.
Being in love with fish and vegetables is what every Paleo follower dreams will happen some day. And it’s happening to me right now.
Lately, I’ve been specifically loving tilapia…a light, delicious and affordable fish option.
This Blackened Tilapia with Paleo Cole Slaw recipe is my favorite way of eating tilapia. I am not kidding when I say that it has been on repeat in my house for many weeks now. We (hubs and I) can’t get enough of it.
Blackened Tilapia with Paleo Cole Slaw
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
This Blackened Tilapia with Paleo Cole Slaw recipe is packed with flavor, full of nutrition and completely delicious. Its light and fresh and comforting at the same time.
Ingredients
For the Blackened Tilapia
- 4 tilapia filets
- 4 tbsp grape seed oil
- 3 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 3 tsp cumin
- 1 tsp coriander
- 1 tsp dried oregano
- 2 tsp sea salt
- 1/2 tsp black pepper
For the Cole Slaw
- 1 bag of Trader Joe’s Cruciferous Crunch Collection (kale, brussels sprouts, broccoli, green cabbage and red cabbage)
- 2 tbsp Paleo Mayo
- 3 tbsp grape seed oil
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- 1 lemon, juice of
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
For the Blackened Tilapia
- Mix all spices in a small bowl and set aside.
- Rub spice mix on the top and back of each tilapia filet. Refrigerate for at least one hour.
- Fifteen to twenty minutes before frying, remove filets from refrigerator. Place cast-iron skillet under medium heat and let pan get hot (about five minutes). Add oil and tilapia filets. Fry each side for about four minutes.
- Remove filets from pan, squeeze fresh lime or lemon on top and enjoy.
For the Cole Slaw
- Mix all ingredients (except Cruciferous Crunch Collection) in a small bowl.
- Place Cruciferous Crunch Collection in bowl (with lid) and add slaw mix. Close with lid and give it a nice shake, so that all veggies get coated with sauce. Add more sea salt and pepper if needed. Place in refrigerator until ready to eat.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Thanks for the recipe! I cut the salt in half on both recipes and found it allowed the natural flavor of the fish and the salad to come through.
That is awesome Felicia! I am so glad you cut the salt in half (yay for less sodium!) and that you loved it! Thanks for sharing this with me!!! 🙂
1 tablespoon of salt for the slaw is SO overly salty. Did you mean 1 teaspoon??
Hi Annie! Yes, sorry, 1 teaspoon. Thanks for catching that! 🙂 I’ve already edited the recipe to reflect this.