Ingredients
Blackened Tilapia Tacos
- 1 pkg Grimm’s Corn Tortillas
- 4 tilapia fillets (170 g each)
- 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)
Creamy classic coleslaw
- 6 cups cabbage, shredded (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 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 pkg halloumi (225 g), drained
- 2 peppers, deseeded and sliced (red and/or green)
- 1 large onion, sliced
- 3 tbsp grapeseed oil, divided
- salt and pepper to taste
- 1 pkg Grimm’s Corn Tortillas
Guacamole
- 2 avocados, pitted and mashed
- juice from 1 lime
- 2 tbsp red onion, chopped
- 1 garlic clove, minced
- 1/4 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp pepper
Preparation
Blackened Tilapia Tacos
- Preheat the oven to 350°F and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
- Mix herbs together and rub into both sides of each fillet.
- In a cast iron pan, heat grapeseed oil over medium high heat.
- 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.
- 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
- Combine all ingredients (except cabbage) and mix well.
- Once well combined, add in the cabbage and stir mix until fully combined.
- Refrigerate for at least 30 minutes prior to serving.
Fresh Pico de Gallo Salsa
- Mix all ingredients and refrigerate for at least 30 minutes prior to serving.
Vegetarian Halloumi with Charred Pepper & Onion Tacos
- Preheat the oven to 350°F and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
- Preheat a grill to medium high heat.
- Toss peppers and onions with 2 tbsp of grapeseed oil and salt and pepper, and place in aluminum pan or foil.
- Place pan on the preheated BBQ and cook for about 10-15 minutes, until slightly charred and cooked through.
- In a non-stick pan, heat 1 tbsp grapeseed oil to medium high heat.
- Slice halloumi into slabs of about 1/4 to 1/2 inches thick.
- 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
- Combine all ingredients and enjoy immediately!
Tip from Chanelle: 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!
