Now that the sun is shining and the weather is finally warming up, it is now time for bathing suits, shorts, beach trips, and pool parties. Because bathing suit season is so close upon us, I know for me that means wanting to shed a few extra pounds I may have put on during all the yummy holiday eating.

Cooking healthier can get boring sometimes with the same recipes and go-to meals if you aren’t careful. For me and Mark that means sitting down each week searching for new healthy recipes and making a grocery list. If I don’t plan ahead, then it is so easy to be tempted to get fast food.

If you are looking for something different but is still delicious to change things up a bit, then I have the perfect recipe for you. These blackened tilapia tacos can also be changed up a bit if you don’t like seafood. I have also made the recipe the same but used chicken. Mark really loves the chicken maybe even better than the tilapia, but I love the tilapia!

The inspiration for this recipe came from a local Mexican restaurant that me and Mark recently discovered. I ordered three tacos with corn tortillas and had a variety of meat to choose from. They were delicious, but it got me to thinking that I could make the same thing at home plus I would know what exactly was in it.

Ingredients:

• 2 Tilapia fillets
• Corn tortillas

Blackened Seasoning:

• 2 tbsp Paprika
• 2 tsp Salt
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 ½ tsp Cayenne pepper
• 1 1/2 tbsp Black pepper
• ½ tsp Oregano

Slaw:

• 3 oz Prepackaged Broccoli slaw
• 1 tbsp Lime juice
• ¼ cup Cilantro
• Small onion diced
• Salt to taste

Avocado Cream Sauce:

• ¼ cup Plain Greek yogurt
• ½ Avocado
• 1 tbsp Lime juice
• ¼ cup Cilantro
• Salt to taste

Preheat the grill at medium-high about 10 minutes before grilling the tilapia.

Combine the spices for the blackened seasoning in a small bowl and then rub on each piece of tilapia. The above amount of seasoning is enough for 2 pieces of tilapia with some extra depending on how much seasoning you prefer. Set aside until ready to grill.

Combine the ingredients for the slaw and refrigerate until ready to serve.

In a food processor combine all the ingredients for the avocado cream sauce. Refrigerate until ready to serve.

Now that your grill is heated, grill the tilapia on each side for approximately 3-4 minutes.

Once the fish is done, I like to warm my corn tortillas in a small pan on the stove by spraying the pan with non-stick olive oil spray between each shell.

Before assembling the taco, I usually will lightly shred the tilapia into small pieces and then place in a shell. Top it with the slaw and avocado cream sauce. I also top mine with a homemade salsa consisting of tomatoes, onions, cilantro, salt, and lime juice.

Two pieces of tilapia makes about 6 tacos which is enough for me and my husband.

I serve with tortilla chips and homemade salsa.

I hope you will enjoy this delicious dinner and not have the regret and guilt that you normally would after eating a Big Mac. If you want to make it even healthier, you could also try making Paleo friendly tortilla shells instead.

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