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Blackened Fish Tacos

Camille
Season white fish with homemade blackening spice mix, then cook in a skillet and top with homemade coleslaw. Serve the fish tacos on corn tortillas.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Seafood Recipes

Ingredients
  

Blackening Seasoning:

  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 1 1/2 Tablespoons smoked paprika
  • 1 Tablespoon dried thyme
  • 1 Tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 - 1 teaspoon cayenne pepper

Coleslaw:

  • 3 cups green cabbage thinly sliced or 4 cups coleslaw mix
  • 1 cup red cabbage thinly sliced (in coleslaw mix)
  • 1 large carrot shredded (in coleslaw mix)
  • 1/3 cup Greek yogurt or mayonnaise
  • 1 Tablespoon apple cider vinegar
  • 3/4 teaspoon spicy Dijon mustard
  • 1 Tablespoon fresh lime juice
  • Salt and pepper

Fish Taco Ingredients:

  • 2 Tablespoons oil
  • 1 1/2 lbs firm white fish like mahi mahi
  • 4-5 large raddishes trimmed
  • 3 Tablespoons fresh cilantro chopped
  • 8 corn tortillas

Instructions
 

  • Combine the ingredients for the Blackening Seasoning in a small bowl and stir to combine. Set aside
  • To prepare the coleslaw, add the sliced cabbage and shredded 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.
  • Pour the dressing on top of the cabbage and carrot. Season with salt and black pepper, to taste, and toss to combine. Set aside. 
  • Generously season both sides of the fish with the blackening 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 them aside.
  • Add the olive oil to a large skillet and heat over medium heat.
  • Once the oil is heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
  • To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas.
  • Top with the sliced radishes and fresh cilantro leaves.
  • If desired, drizzle some Creamy Avocado Sauce on top.  

Notes

  • You can use a bag of coleslaw mix in place of the green and red cabbage.
  • You can buy bags of shredded carrots at the grocery store.
  • You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.