I am totally, fully, completely, one hundred percent, positively obsessed with fish. It is seriously all I want for lunch, dinner and, may I dare say, breakfast. Yup. That’s right, I crave fish for breakfast these days. (What?)
I have been having my fish along with boiled, grilled or raw vegetables, and it’s become a love affair. It feels so fresh, so light, so healthy. Could a Paleo girl ask for more? Nope. Don’t think so. Being in love with fish and vegetables is what every Paleo follower dreams will happen some day. And it’s happening to me right now, holler!
Lately, I’ve been specifically loving tilapia…a light, delicious and affordable fish option.
This Blackened Tilapia with Paleo Cole Slaw recipe is my favorite way of eating tilapia. I am not kidding when I say that it has been on repeat in my house for many weeks now. We (hubs and I) can’t get enough of it.
- - 4 tilapia filets
- - 4 tablespoons grape seed oil
- - 3 teaspoons chili powder
- - 2 teaspoons smoked paprika
- - ½ teaspoon cayenne pepper
- - 3 teaspoons cumin
- - 1 teaspoon coriander
- - 1 teaspoon dried oregano
- - 2 teaspoons sea salt
- - ½ teaspoon black pepper
- - 1 bag of Trader Joe's Cruciferous Crunch Collection (kale, brussels sprouts, broccoli, green cabbage and red cabbage)
- - 2 tablespoons Paleo Mayo
- - 3 tablespoons grape seed oil
- - 1 tablespoon apple cider vinegar
- - 1 tablespoon poppy seeds
- - 1 lemon, juice of
- - 1 teaspoon sea salt
- - ¼ teaspoon black pepper
- Mix all spices in a small bowl and set aside.
- Rub spice mix on the top and back of each tilapia filet. Refrigerate for at least one hour.
- Fifteen to twenty minutes before frying, remove filets from refrigerator. Place cast-iron skillet under medium heat and let pan get hot (about five minutes). Add oil and tilapia filets. Fry each side for about four minutes.
- Remove filets from pan, squeeze fresh lime or lemon on top and enjoy.
- Mix all ingredients (except Cruciferous Crunch Collection) in a small bowl.
- Place Cruciferous Crunch Collection in bowl (with lid) and add slaw mix. Close with lid and give it a nice shake, so that all veggies get coated with sauce. Add more sea salt and pepper if needed. Place in refrigerator until ready to eat. Enjoy!
- Cast-iron skillet
- Citrus squeezer
- Small mixing bowls
- Large bowl with lid (for the cole slaw)
- Measuring spoons