Never heard of “blackened” tapas before (except when things went …

Comment on Blackened Tilapia Tacos with Red Cabbage and Avocado Crema by Oona Houlihan.

Never heard of “blackened” tapas before (except when things went wrong 😉 Thanks for your delicious recipe. When proposing aquaponics and raising tilapia as the fish component of it among friends and family I was countered with quotes from (real or self-proclaimed) gourmet chefs that tilapia was a “tasteless” variety and invasive species and so on. Then I started looking for alternative tilapia recipes (not those where trout is exchanged for another species) to prove my detractors wrong. I have yet to try your above recipe but it is mouth-watering to read.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.