Blackened Tilapia With Black Eyed Pea Salad
Ingredients
- 1 tablespoon paprika
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 4 6-ounce tilapia fillets
- 1/3 cup jarred salsa verde
- 2 tablespoons white wine vinegar
- 2 tablespoons sour cream
- 3 tablespoons extra-virgin olive oil
- 4 cups shredded coleslaw mix (one 14-ounce bag)
- 1 15-ounce can black-eyed peas, drained and rinsed
- 6 cups chopped romaine lettuce (about 1 small head lettuce)
- Cornbread, for serving (optional)
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