Blackened Tilapia Fish Tacos

I wanted to give a great way to serve everyone for dinner (low carb, or not) on Cinco de Mayo. These fish tacos were made yesterday while people were over, and they all loved it! It’s a fantastic dish to serve up, and low enough carb that everyone can enjoy. I hope you do too!

If you’re wondering about the guacamole, you can find the recipe for it over here. It’s a really great flavor combination with the fish because it brings the fresh and crunchy flavor profile of the red onion with the citrus punch of lime juice and cilantro.

If you’re getting a bit confused about the tortilla recipe, you can see the full recipe in detail here. It might be hard to work with at first, but you’ll get the hang of it. To make it faster and easier to work with the dough, you can always grab a tortilla press. That’s the method that I use now (with some parchment paper) and it works wonders.

These fish tacos really bring a ton of flavor with them. They’re really filling (since they have quite a lot of fish in) and they’re just perfect for serving up at parties. One piece of advice I have about the tortillas is to make them in advance. They can take a while to make, and they always taste better once they’ve been sitting out for a few hours (to me at least).

This Makes 4 Fish Tacos

The Preparation

Blackened Tilapia

• ½ pound tilapia
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste

Cabbage Slaw

• ½ cup red cabbage
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar

Tortillas

• ½ cup flaxseed meal
• 1 tablespoon psyllium husk powder
• ½ cup + 1 tablespoon water
• 2 tablespoons olive oil (to fry fish and tortillas)
• 4 tablespoons guacamole (recipe here)
• Spices of your choice

The Execution

1. Make a 1/2 batch of the Flaxseed Tortillas (recipe here). Or you can always make a full batch and have leftovers to use in other recipes!

2. Chop about 1/2 cup red cabbage as thin as you can.

3. Dress the cabbage with 1 tbsp. Olive Oil, juice of 1 Lime (about 1 tbsp.), and 1 tsp. Apple Cider Vinegar. Mix well and set aside.

4. Season tilapia with chili powder, paprika, salt and pepper to your liking. Do this for both sides.

5. Heat 1 tbsp. Olive Oil in a pan and wait until it gets hot.

6. Add fish and cook on both sides for about 3 minutes each. You want the outside to be blackened.

7. Remove the fish from the pan and set aside for a moment.

8. Assemble tacos by placing fish, red cabbage, guacamole and sour cream (1 tbsp. per taco). Squeeze fresh lime juice over the top, and add a bit of cilantro.

This makes a total of 4 Blackened Tilapia Fish Tacos. Each taco will have 266 Calories, 18.9g Fats, 3.5g Net Carbs, and 14g Protein.

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Low Carb Fish Tacos

This makes a total of 4 fish tacos. Each taco will have 266 Calories, 18.9g Fats, 3.5g Net Carbs, and 14g Protein.

The Preparation

Blackened Tilapia
• 1/2 lb. Tilapia
• 1/2 tsp. Chili Powder
• 1/2 tsp. Paprika
• Salt and Pepper
Cabbage Slaw
• 1/2 cup Red Cabbage
• 1 tbsp. Olive Oil
• 1 tbsp. Lime Juice
• 1 tsp. Apple Cider Vinegar
Tortillas
• 1/2 cup Flaxseed Meal
• 2 tbsp. Psyllium Husk Powder
• 1/2 cup + 1 tbsp. Water
• 2 tbsp. Olive Oil to fry fish and tortillas
• 4 tbsp. Guacamole (recipe here)
• Spices of your choice

The Execution

1. Make half-batch of tortillas by following the recipe here
2. Slice red cabbage thin and mix with olive oil, lime juice, and apple cider vinegar.
3. Season fish to your liking on both sides and fry for about 3 minutes per side until blackened and cooked through.
4. Assemble tortillas with fish, cabbage, guacamole, and lettuce if you'd like. Squeeze fresh lime juice over the top.

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