Ingredients
Tilapia fillets (4 fillets, 6 oz each)
Paprika (2 teaspoons, smoked preferred for depth)
Garlic powder (1 teaspoon, granulated garlic recommended)
Onion powder (1 teaspoon, fresh garlic optional)
Black pepper (1 teaspoon, freshly ground)
Kosher salt (1 teaspoon)
Cayenne pepper (1/2 teaspoon, optional for spice)
Green cabbage (1 head, chopped, about 6 cups)
Mayonnaise (1/2 cup, full-fat or avocado oil based)
Fresh lemon juice (2 tablespoons)
Chopped fresh parsley or cilantro (2 tablespoons, optional garnish)
Instructions
Pat tilapia fillets dry with paper towels to remove excess moisture.
In a small bowl, mix paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne (if using) to make blackening seasoning.
Preheat oven to 350°F (180°C) as a backup.
Heat a large cast-iron skillet over high heat until very hot (2-3 minutes).
Spray the skillet with avocado or olive oil (if needed for searing).
Rub 1/2 teaspoon of seasoning per fillet into the fish for an even coating.
Sear tilapia in the hot skillet, 3-4 minutes per side until blackened and flaky. Transfer to oven for 3-4 minutes if needed for doneness.
While the fish cooks, prepare coleslaw: Toss chopped cabbage with mayonnaise, lemon juice, and 1/2 the remaining seasoning as a garnish.
Divide coleslaw into bowls, top with tilapia, and garnish with fresh herbs if desired.
Notes
For an extra bold flavor, add a pinch of black peppercorns (toasted and ground) to the seasoning.
Use a meat thermometer to check tilapia is cooked at 145°F (63°C) for food safety.
Coleslaw can be prepared up to 2 hours in advance and refrigerated.
For a creamier coleslaw, add 1 tablespoon plain Greek yogurt per serving.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Searing
- Cuisine: American / Cajun
- Diet: Keto
Nutrition
- Serving Size: 1 fillet with 1.5 cups coleslaw
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg