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Cajun Tilapia
with tangy slaw / roasted Cajun cauliflower

Active: 30 Total: 30

A inspired spice blend adds big flavor to tilapia in this fresh and flavorful weeknight meal. Tangy slaw is a cool counterpoint to the warm fish and roasted Cauliflower that round out the dish. 



Cajun Taco Spice Mix:
  • Cajun seasoning - 2 tsp
  • Chili powder - 1 tsp
  • Cumin - 1 tsp
  • Salt - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Black pepper - 1/4 tsp
Roasted Cajun Cauliflower:
  • Cauliflower, medium - 1 head , florets
  • Oil, olive - 1 Tbsp
  • Cajun Taco Spice Mix (ingredients listed separately) - 2 1/2 tsp
  • Lime juice - 2 tsp
Cajun Tilapia:
  • Coleslaw mix - 5 oz
  • Oil, cooking - 2 tsp + 1 Tbsp
  • Lime juice - 2 tsp
  • Tilapia - 1 lb (sub any white fish)
  • Cajun Taco Spice Mix (ingredients listed separately) - 2 1/2 tsp
  • Avocados - 1 , sliced
  • Cilantro - 1 Tbsp , chopped


  1. Make spice mix - Combine Cajun seasoning, chili powder, cumin, salt, coriander, and black pepper. (Can be done up to 5 days ahead)

  2. Cauliflower - Chop cauliflower into florets. (Can be done up to 5 days ahead)

  3. Make slaw - Toss coleslaw mix with first part of cooking oil and lime juice (portion for the slaw). (Can be done 1 day ahead)

  4. Tilapia - Rinse and pat dry with paper towels. Season with Cajun taco spice mix (portion for the tacos). Spray a baking dish with nonstick cooking spray or brush with some oil. Place fish in baking dish.

  5. Avocados / Cilantro - Prep as directed.

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  1. Heat oven to 425F / 218C.

  2. Toss cauliflower with olive oil. Add Cajun taco spice mix (portion for the cauliflower). Spread cauliflower out on a sheet pan (use two pans if needed to prevent crowding) and roast until golden brown and tender, shaking the pan halfway through cooking, 25 to 30 minutes.

  3. When cauliflower is nearly finished, transfer tilapia to oven and cook until it flakes easily with a fork, 10 to 15 minutes (depending on thickness). 

  4. Squeeze lime juice (portion for the cauliflower) over cauliflower.

  5. Add avocados and cilantro to slaw. Season with some salt. Toss gently to combine.

  6. Serve fish with slaw. Enjoy cauliflower on the side.



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