Name: Blackened Tilapia with Mango Salsa & Spicy Avocado-Ranch Slaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 green bell peppers; 1 ½ mangoes; ¾ cup ranch dressing; 1 ½ cups salsa; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 1.02 kg tilapia fillet; chili powder; extra virgin olive oil; salt

Blackened Tilapia with Mango Salsa & Spicy Avocado-Ranch SlawBlackened Tilapia with Mango Salsa & Spicy Avocado-Ranch Slaw — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ avocados

3 green bell peppers

1 ½ mangoes

¾ cup ranch dressing

1 ½ cups salsa

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

1.02 kg tilapia fillet

chili powder

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; small dice the flesh. Place in a medium bowl along with salsa and salt. Stir to combine and set aside for serving.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat tilapia dry with paper towels and place on a plate; season with chili powder and salt on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes; remove to a clean plate.

Meanwhile, place dressing, chili powder, and salt in a large bowl. Stir to combine.

Trim, seed, and halve bell peppers crosswise, then slice into thin strips. Add to the bowl with the dressing.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl, along with the shredded cabbage, and gently stir to combine the slaw.

To serve, divide slaw and tilapia between plates; top fish with salsa. Enjoy!

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