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1
In a skillet, heat coconut oil on medium high heat.
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2
While the oil is heating, in a shallow dish, season both sides of the tilapia fillets with the Cajun seasoning, 1 teaspoon cumin, 1 teaspoon paprika, and a dash of salt and pepper.
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3
Rub the seasonings in so that they stay during cooking.
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4
Add the fillets to the melted oil one at a time, cooking for only 3-4 minutes per side.
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5
Remove from heat to a nearby dish.
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6
While cooking, cut up your avocado into small, bite-sized pieces.
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7
For the sauce, in a medium bowl, combine Greek yogurt, remaining cumin and paprika, and the juice of 1 lime.
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8
Stir to combine and chill if desired while the fish is cooking.
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9
If you prefer smaller pieces of fish, you can chop the fillets with a spatula until they fall apart into small pieces.
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10
If not, you can gently cut the fillets into larger pieces.
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11
To assemble the tacos, spread the sauce onto a tortilla, then add fish, cabbage slaw, and avocado pieces.
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12
Then slice the remaining lime into wedges and squeeze the juice onto the tacos before eating!
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13
The coconut oil gives the tacos a great tropical flavor while the Cajun seasoning adds a deeper flavor and a kick!
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14
Enjoy.
