Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli recipe
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Ingredients
- 1 lime, juiced 1 cup roasted red pepper oil, divided ⅓ cup blue cheese salad dressing ¼ cup mayonnaise ½ (8 ounce) container sour cream 1 teaspoon cayenne pepper ½ teaspoon chopped fresh dill ½ (16 ounce) package coleslaw mix 1 lime, juiced ½ medium white onion, diced 1 roasted red pepper, chopped 2 tablespoons vegetable oil, divided, or as needed 4 cloves garlic, sliced 4 (3 ounce) fillets tilapia, cut into cubes 1 lime, juiced 1 tablespoon sour cream 1 tablespoon cayenne pepper 1 tablespoon Cajun seasoning ½ teaspoon chopped fresh dill 1 (12 ounce) package soft corn tortillas
Nutrition Info
- 355.1 caloriescarbohydrate: 18.3 gcholesterol: 19.5 mgfat: 28.2 gfiber: 2.5 gprotein: 8.7 gsaturatedFat: 5.3 gservingSize: -sodium: 289.1 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli
Directions
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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.
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.
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.
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.
Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.