Blackened Fish Tacos with Grapefruit Slaw
Black Beans and Corn
Ingredients
- 1 grapefruit
- 4 Tbsp olive oil, divided
- ½ Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ (10-oz) pkg angel hair coleslaw
- 2 Tbsp chopped fresh basil
- ¾ lb tilapia fillets
- ½ Tbsp blackened seasoning
- 6 corn tortillas
- ½ (8-oz) container guacamole
Instructions
- Peel and section grapefruit over a bowl, reserving 2 Tbsp juice. Whisk together grapefruit juice, 2 Tbsp oil, vinegar, mustard, and honey in a large bowl. Add slaw, basil, and grapefruit segments; toss and season with salt and pepper to taste.
- Sprinkle fish with blackened seasoning.
- Cook fish in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat until fish flakes with a fork.
- Heat tortillas according to package directions. Flake fish into large pieces; serve in tortillas with slaw mixture and guacamole.
Side Dish Ingredients
- ¼ cup chopped onion
- 1 Tbsp olive oil
- 1 (15-oz) can black beans
- 2 Tbsp butter
- ½ (12-oz) pkg frozen whole kernel corn
- 1 Roma tomato, chopped
Side Dish Instructions
- Cook onion in hot oil in a saucepan over medium heat 5 minutes; add beans, and cook, stirring occasionally, until thoroughly heated.
- Meanwhile, melt butter in a large skillet over medium-hight heat; add corn. Cook, stirring often, until corn is beginning to brown. Stir in bean mixture and tomato. Season with salt and pepper to taste.
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