Blackened Tilapia Tacos and (Vegetarian) Halloumi & Charred Vegetable Tacos | Grimm's Fine Foods
 

Blackened Tilapia Tacos and (Vegetarian) Halloumi & Charred Vegetable Tacos

Taco Night, Gluten Free, Corn Tortillas, Mexican Entree, Gluten Free Tacos

These incredible taco night entrees were created by Calgary's own Chanelle Saks  of ChezChanelle
Enjoy blackened tilapia or vegetarian Halloumi & charred vegetable on top of our gluten free corn tortillas for an authentic Mexican fiesta. 

Preparation time: 
20 Minutes
Cooking time: 
25 minutes
Servings: 
12 Tacos (each recipe)
Ingredients: 

Blackened Tilapia Tacos

  • 4 6oz Tilapia fillets
  • 1-1/2 tsp brown sugar
  • 1-1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 2 tbsp grapeseed oil (for blackening)
  • 1 package of 12 Grimm’s Corn Tortillas
     

    Creamy Classic Coleslaw

  • 6 cups shredded cabbage (if desired, a mix of red and green)
  • 1/2 cup of mayo
  • 2 tsp honey
  • 2 tsp vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon Mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
     

    Fresh Pico de Gallo Salsa:

  • 3 large, ripe and firm tomatoes, chopped
  • 2 tbsp red onion, finely chopped
  • 1-2 jalapeño peppers, deseeded and finely chopped* (1 pepper for mild-medium salsa, 2 peppers for medium salsa)
  • 3 tbsp cilantro, chopped
  • 2 tbsp lime juice
  • Salt and Pepper to taste
     

    Vegetarian Halloumi with Charred Pepper & Onion Tacos

  • 1 8oz package of Halloumi, drained
  • 2 peppers, deseeded and sliced *I like to use red and green peppers, but its your preference
  • 1 large onion, sliced
  • 3 tbsp grapeseed oil, divided
  • Salt and pepper to taste
  • 1 package of 12 Grimm’s Corn Tortillas
     

    Guacamole:

  • 2 ripe avocados, pitted and mashed *
  • Juice from 1 lime
  • 2 tbsp chopped red onion
  • 1 garlic clove, minced
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
Preparation: 

Blackened Tilapia Tacos

  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Mix herbs together and rub into both sides of each fillet.
  3. In a cast iron pan, heat grapeseed oil over medium-high heat.
  4. As soon as it starts to smoke - add the fillets and blacken each side for approximately 4 minutes - until the outside is blackened and the inside is flaky. *I often do two fillets at a time in order to keep my pan as hot as possible!
  5. Break up the tilapia fillets into 2-3 inch pieces and serve immediately in warmed tortillas with Creamy Coleslaw & Fresh Salsa (recipes below)

Creamy Classic Coleslaw

  1. Combine all ingredients (except cabbage) and mix well.
  2. Once well combined, add in the cabbage and stir mix until fully combined.
  3. Refrigerate for at least 30 minutes prior to serving.

Fresh Pico de Gallo Salsa

  1. Mix all ingredients and refrigerate for at least 30 minutes prior to serving.

     

Vegetarian Halloumi with Charred Pepper & Onion Tacos

  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Preheat a grill to medium-high heat.
  3. Toss peppers and onions with 2 tbsp of Grapeseed oil and salt and pepper, and place in aluminum pan or foil.
  4. Place pan on the preheated BBQ and cook for about 10-15 minutes, until slightly charred and cooked through.
  5. In a non-stick pan, heat 1 tbsp grapeseed oil to medium-high heat.
  6. Slice halloumi into slabs of about 1/4’’ to 1/2’’ thick.
  7. Place slices into the heated pan and grill for about 3 minutes each side, until the outside is browned and inside warm and soft. Serve hot.

Guacamole

  1. Combine all ingredients and enjoy immediately! 
    *Tip: I like my guacamole cold, so I often place my ripe avocados in the fridge in the morning prior to making guac so I can enjoy cold & fresh guacamole in the evening!
Product(s) used: 

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Blackened Tilapia Tacos and (Vegetarian) Halloumi & Charred Vegetable Tacos

Taco Night, Gluten Free, Corn Tortillas, Mexican Entree, Gluten Free Tacos
Preparation time:
20 Minutes
Cooking time:
25 minutes
Servings:
12 Tacos (each recipe)
Product(s) used:
Corn Tortillas
Description:

These incredible taco night entrees were created by Calgary's own Chanelle Saks  of ChezChanelle
Enjoy blackened tilapia or vegetarian Halloumi & charred vegetable on top of our gluten free corn tortillas for an authentic Mexican fiesta. 

Preparation:

Blackened Tilapia Tacos

  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Mix herbs together and rub into both sides of each fillet.
  3. In a cast iron pan, heat grapeseed oil over medium-high heat.
  4. As soon as it starts to smoke - add the fillets and blacken each side for approximately 4 minutes - until the outside is blackened and the inside is flaky. *I often do two fillets at a time in order to keep my pan as hot as possible!
  5. Break up the tilapia fillets into 2-3 inch pieces and serve immediately in warmed tortillas with Creamy Coleslaw & Fresh Salsa (recipes below)

Creamy Classic Coleslaw

  1. Combine all ingredients (except cabbage) and mix well.
  2. Once well combined, add in the cabbage and stir mix until fully combined.
  3. Refrigerate for at least 30 minutes prior to serving.

Fresh Pico de Gallo Salsa

  1. Mix all ingredients and refrigerate for at least 30 minutes prior to serving.

     

Vegetarian Halloumi with Charred Pepper & Onion Tacos

  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Preheat a grill to medium-high heat.
  3. Toss peppers and onions with 2 tbsp of Grapeseed oil and salt and pepper, and place in aluminum pan or foil.
  4. Place pan on the preheated BBQ and cook for about 10-15 minutes, until slightly charred and cooked through.
  5. In a non-stick pan, heat 1 tbsp grapeseed oil to medium-high heat.
  6. Slice halloumi into slabs of about 1/4’’ to 1/2’’ thick.
  7. Place slices into the heated pan and grill for about 3 minutes each side, until the outside is browned and inside warm and soft. Serve hot.

Guacamole

  1. Combine all ingredients and enjoy immediately! 
    *Tip: I like my guacamole cold, so I often place my ripe avocados in the fridge in the morning prior to making guac so I can enjoy cold & fresh guacamole in the evening!