Blackened Tilapia Tacos with Jicama Coleslaw and Avocado Aioli Recipe by Bill

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Servings: 12

Ingredients

For the Avocado Aioli:
1 Hass avocado, peeled and pitted
1 cup mayonnaise
2 tablespoon sour cream
1 clove garlic
1 tablespoon lime juice
1/2 teaspoon salt
For the jicama coleslaw:
8 cups sliced napa cabbage
2 cups grated carrot
2 cups grated jicama
1 cup thinly sliced red onion
1/2 cup fresh lime juice
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon Chipotle seasoning (2 teaspoons if you want more heat)
1 teaspoon salt
1/2 cup grapeseed or canola oil
1/2 cup roughly chopped cilantro
For the tilapia:
1 tablespoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1.2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 tilapia filets
2 tablespoons grapeseed or canola oil
For the tacos:
8 to 10 corn or wheat tortillas
For the chipotle black beans:
2 slices bacon, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 cans black beans
1 can diced tomatoes
2 tablespoons minced chipotle peppers in adobo sauce (more if you want more heat)
2 teaspoons salt
2 teaspoons ground cumin

View Full Recipe at Southern Boy Dishes