Pomeroy Steakhouse's Blackened Tilapia Tacos
recipe at a glance
5 stars - 1 review
ready in: over 5 hrs
12 ounces fresh tilapia
salt & pepper, if needed
4 tablespoons vegetable oil
4 soft flour tortillas (or corn if desired), grilled
2 lime, juiced
1/2 bag shredded green cabbage
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup lime juice
1 cup blended oil
***Pico de Gallo***
1/4 cup chopped cilantro
7 roma tomatoes, diced
1/2 small red onion, diced
1/8 cup jalapeno juice
1 squeezed limes
salt and pepper, to taste
Marinated Cabbage: Combine all ingredients; refrigerate overnight.
Heat cast-iron skillet (or saute pan). Heat oil until smoking.
Dust fish in Cajun seasoning. Blacken fish to desired darkness (the darker the spicier). This fish can also be grilled or baked. If blackening, you will need to finish in the oven at 400 degrees F for 5 minutes.
Serve in tortillas with a drizzle of lime juice, sour cream, pico de gallo and marinated cabbage.
Pico De Gallo: combine all ingredients; chill.
477 calories, 15 grams fat, 62 grams carbohydrates, 27 grams protein per servingrecipe id:
1 reviewPlease note: dereco2000
These were a big hit! I never blackened tilapia before, it was very delicious. The only change I would make is less oil in the cabbage, only used 1/3 a cup. And I also added 1/4 cup white wine vinager and a tablespoon of sugar to round out the flavers.
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