Blackened Fish Tacos with Creamy Cole Slaw
Blackened Fish Tacos with Creamy Cole Slaw
Ingredients
- 1 TB extra virgin olive oil
- 20 oz. mahi-mahi or other firm white fish
- 3 TB cilantro leaves
- 8 8in. taco size flour or corn torillas
Blackened Seasoning
- 1 TB onion powder
- 1 TB garlic powder
- 1 ½ TB paprika
- 1 TB dried oregano
- 2 tsp kosher or sea salt
- 1 tsp freshly ground black pepper
- ½ to 1 tsp cayenne pepper Adjust to personal heat preference
Cole Slaw
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, finely shredded
- ⅓ cup Greek yogurt, plain
- 1 TB apple cider vinegar
- ¾ tsp ground cumin
- 1 tsp mustard, Dijon or other spicy variety
- 1 TB lime juice
Instructions
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the shredded cabbage and carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
- Heat the olive oil to a large cast iron or other skillet over medium-high heat until shimmering. Once heated, add the seasoned fish and cook until opaque and flaky, approximately 3-4 minutes per side. Remove from heat and set aside.
- To serve, evenly divide the blackened fish between the 8 tortillas and top with cole slaw. If desired, top with sliced jalepenos, thinly sliced radish, and cilantro leaves. For a big punch of flavor, drizzle on some of our Creamy Avocado Sauce.
Notes
Use bagged cole slaw mix to save time.