Blackened Tilapia Tacos with Jicama Coleslaw and Avocado Aioli Recipe

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