Blackened Fish Tacos with Chipotle Sauce and Sweet-Sour Red Coleslaw

Craving Mexican food? This combination of savory chipotle sauce and tilapia makes you feel like you’re at your favorite Mexican restaurant for half the price and half the calories. A definite win! Especially considering its loaded with Tumeric, which is what you want if you are observing the Anti-Inflammatory Diet


Chipotle Aioli Sauce:
1 cup Crema Mexicana or sour cream
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
1/3 cup chopped sweet onion
Salt to taste

Tilapia Tacos:
1 ½ teaspoons paprika
1 ½ teaspoon dried Mexican oregano
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon ground cumin
¼ teaspoon crushed red peppers
1 tablespoon honey
1 tablespoon lime juice
2 (6 ounce) tilapia fillets (Fresh-NOT farmed!)
Cooking spray
4 to 8 corn tortillas
Lime wedges

Sweet-Sour Red Coleslaw:
4 cups red cabbage, thinly sliced
4 cups cabbage, thinly sliced
½ carrot, shredded
1 cup sugar equivalent with Stevia
1 cup white distilled vinegar
2 tablespoons coconut oil
¼ teaspoon celery seed
¼ teaspoon salt


Sweet-Sour Red Coleslaw:

  1. Combine cabbage and carrots in a large bowl.
  2. In a small saucepan bring the vinegar, coconut oil, celery seed, and salt to a low boil.
  3. Add the stevia to sauce and then stir in the cabbage and carrots, toss well, cover and store overnight.
  4. Drain all the liquid from the slaw before serving. This slaw was at its prime after 2 days of marinating. If you can, marinate for 2 days it’s even better!

Chipotle Aioli Sauce:

Combine crema, chipotles, adobo sauce, and onion in a food processor or blender. Blend until creamy and smooth. Salt to taste.

Blackened Tilapia Tacos:

  1. Combine spices, honey, and lime juice in a bowl. Using your hands, coat both sides of the tilapia.
  2. Spray the grates of your grill or hot griddle before heating.
  3. Heat the grill or hot griddle. I like using my small kitchen griddle that has ridges, leaving charred lines on my fish. Grill each side about 3 to 4 minutes.
  4. Warm corn tortillas on a comal (hot griddle); add chunks of blackened tilapia, coleslaw, and drizzle with spicy chipotle aioli sauce. Serve with lime wedges.