Blackened Tilapia Tacos with Cabbage Slaw and White Rice

In a small saucepan, combine 1 tbsp white rice and 1/4 cup water. Bring to a boil, then cover and reduce heat to low, simmering for 15 minutes until water is absorbed.

While the rice cooks, finely shred 1/2 cup green cabbage using a sharp knife.

In a small bowl, mix the shredded cabbage with 1 tbsp plain Greek yogurt and 1 tsp of juice squeezed from the lime. Season with a pinch of salt and set aside.

Pat the 7 oz tilapia fillet dry with paper towels. In a small dish, mix 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Rub the spice blend evenly onto both sides of the tilapia fillet to create a thick coating.

Heat 2.5 tsp vegetable oil in a heavy skillet over medium-high heat. Once the oil is shimmering, add the tilapia and cook for 3 minutes per side until the exterior is dark and the fish is opaque.

Remove the fish from the pan and flake it into large chunks with a fork.

Warm 2 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

Divide the flaked tilapia between the tortillas and top with the prepared cabbage slaw. Serve alongside the cooked white rice with the remaining lime wedge on the side.