Blackened Fish Tacos with Cilantro Slaw

I am sooooo excited about this recipe!!  It's still a bit of a work in progress but I will update this as I make changes (if I do).  It was pretty good just like this regardless!

I topped mine with homemade ranch dressing but the recipe suggests cilantro lime sauce.  I haven't made it yet so couldn't use it.  I may try to make it and have it on leftovers tomorrow.  It looks amazing though it's a bit more calorie dense than my ranch.

I also made some adjustments to the original recipe that I was using regarding serving sizes.  I've included my macros but I would suggest you calculate your own.  It will vary depending on many things including your tortillas.

Blackened Fish Tacos with Cilantro Slaw

Blackened Fish Tacos w/ Cilantro Slaw
Makes 4 servings of 2 tacos each
Ingredients:
FOR SLAW:			FOR FISH:
8 oz.	Shredded cabbage		1 lb	Tilapia
1 stalk	Green onion		2 Tbsp	Olive oil
1.5 Tbsp	Lime juice		1 Tbsp	Butter
3/4 Tbsp	Olive oil		1 tsp	Chili powder
1/4 Cup	Fresh Cilantro		1 tsp	Paprika
Pinch	Salt		1/2 tsp	Ground cumin
Pinch	Pepper		1/2 tsp	Garlic powder
			1/2 tsp	Onion powder
ALSO NEED:			1/4 tsp	Pepper
8 Low Carb Tortillas (recipe here)			1/4 tsp	Salt
Instructions:
FOR SLAW:
To make the slaw, add the cabbage, green onion, and cilantro to a large bowl.
In a separate bowl, whisk together lime juice, olive oil, and salt and pepper.
Pour the dressing over the cabbage mixture and toss to combine. Set this aside while you work on the fish. Be sure to give it a stir every few minutes.
Preheat the oven to 350 degrees.
To make the slaw, pat it dry with paper towels, and place it on a large sheet of wax paper.
Mix all of the dry seasonings for the fish in a small bowl and sprinkle them liberally on top of the fish, gently rubbing it in as you go. Turn the fish over and repeat.
Place a large, non-stick skillet on the stove over medium-high heat.
When the pan is hot, add the olive oil and the butter.
Carefully lay the fish in the pan, and allow it to cook for about 40 seconds.
Continue to cook the fish until it has a dark (but not black) crust of color on the bottom. Gently rotate it around as it cooks to help it evenly brown. This process should take 2-3 minutes.
Gently turn the fish over and place the pan in the oven for 10-15 minutes or until the fish is cooked through and easily flakes apart. To be on the safe side, you can insert a meat thermometer into the thickest part of the fish, and it should register 130-135 degrees.
To assemble the tacos, place 1/8 (just over 1 oz) of the slaw in the bottom of the low carb tortilla followed by about 1.5 oz of the fish.
Drizzle with sauce of your choice (I used 2 Tbsp of this homemade ranch dressing). Sprinkle with additional cilantro.
-MACROS-
calories	fat	protein	carbs	net carbs
381	27	29	8	5