Ingredients

• 0.5 medium head cabbage , shredded
• 2 medium tomatoes , chopped, or more to taste
• 2 cups chopped fresh cilantro , divided
• 1 medium jalapeno pepper , seeded and minced
• 0.25 cups honey
• 4 medium limes , juiced, divided
• salt and ground black pepper to taste
• 1 cup plain yogurt
• 1 tablespoon mayonnaise , or more to taste
• 1 tablespoon dried dill weed
• 0.25 teaspoons cayenne pepper , divided, or to taste
• 1 tablespoon dried oregano
• 1 tablespoon sumac powder
• 1 teaspoon ground cumin
• 4 , 4 ounce
• 1 tablespoon olive oil
• 8 , 6 inch

Instructions

1. 1 Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
2. 2 Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
3. 3 Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
4. 4 Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
5. 5 Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
6. 6 Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

Nutrition per serving