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Tilapia Tacos with Blue Cheese Aioli and Slaw

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
12 servings
Dinner U.S.
Tilapia Tacos with Blue Cheese Aioli and Slaw
Ingredients
  • 1 lime, juiced
  • 1 cup roasted red pepper oil, divided
  • 1/3 cup blue cheese salad dressing
  • 1/4 cup mayonnaise
  • 1/2 (8 ounce) container sour cream
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon chopped fresh dill
  • 1/2 (16 ounce) package coleslaw mix
  • 1 lime, juiced
  • 1/2 medium white onion, diced
  • 1 roasted red pepper, chopped
  • 2 tablespoons vegetable oil, divided, or as needed
  • 4 cloves garlic, sliced
  • 4 (3 ounce) fillets tilapia, cut into cubes
  • 1 lime, juiced
  • 1 tablespoon sour cream
  • 1 tablespoon cayenne pepper
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon chopped fresh dill
  • 1 (12 ounce) package soft corn tortillas
Instructions
1
Combine the juice of 1 lime, red pepper oil, blue cheese dressing, mayonnaise, sour cream, cayenne pepper, and dill in a bowl until everything is well incorporated. Cover the mixture and refrigerate it until you're ready to serve.
2
Next, combine the coleslaw mix in a medium-sized bowl. Add the juice of 1 lime, red pepper oil, chopped onion, and roasted red pepper. Mix everything together until the slaw is thoroughly combined.
3
Heat 1 1/2 tablespoons of vegetable oil in a hot skillet over high heat. Add the garlic and cook until it's lightly browned, about 1 minute. Then add the tilapia and sauté until it starts to brown, around 2 minutes. Add the juice of 1 lime, sour cream, cayenne pepper, and Cajun seasoning. Stir everything together until the tilapia is browned to your liking, approximately 4 minutes more. Reduce the heat to a low setting.
4
In another skillet, heat the remaining vegetable oil over medium heat. Add tortillas one at a time and cook until bubbles form and the tortillas are lightly browned, about 1 minute per side.
5
Finally, place a portion of the tilapia on each tortilla. Top with your coleslaw mixture and chilled aioli sauce.