Blackened Tilapia Tacos with Cabbage Slaw and White Rice

Rinse 25g raw white rice under cold water until clear. Place in a small pot with 50ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

While the rice cooks, finely shred 100g green cabbage into thin strips using a knife. In a small bowl, whisk together 1/2 tbsp mayonnaise and the juice from 1/4 of the lime. Toss the cabbage in the mixture until coated and set aside.

Pat the 190g tilapia fillet dry with a paper towel. In a small dish, combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice blend evenly onto both sides of the fish.

Heat 1.5 tsp vegetable oil in a heavy skillet over medium-high heat. Once the oil is shimmering, add the tilapia fillet. Cook for 3-4 minutes on the first side without moving it, until a dark crust forms.

Flip the fish and cook for another 3 minutes. During the final minute, place 1 corn tortilla directly into the pan next to the fish for 30 seconds per side until warm and flexible.

Remove the fish from the pan and flake it into large pieces using a fork. Place the blackened tilapia inside the warmed tortilla and top with the cabbage slaw.

Serve the taco immediately with the white rice on the side and the remaining lime wedge for squeezing over the fish.