Name: Blackened Fish Tacos
Prep time: 20 min
Cook time: 8 min
Ingredients: 1 T. onion powder; 1 T. garlic powder; 1½ T. smoked paprika; 1 T. dried thyme; 1 T. dried oregano; 2 t. sea salt; 1 t. black pepper; ½ t. - 1 t. cayenne pepper*; 3 c. green cabbage (thinly sliced); 1 c. red cabbage (thinly sliced); Optional: ½ c. kale leaves (finely chopped); 1 large carrot (shredded); 1/3 c. Greek yogurt; 1 T. apple cider vinegar; ¾ t. ground cumin; ¾ t. spicy Dijon mustard; 1 T. fresh lime juice; Sea salt and black pepper (to taste); 2 T. extra virgin olive oil; 18-20 oz. mahi-mahi or other firm white fish; 4-5 large radishes (trimmed and thinly sliced); 3 T. fresh cilantro leaves (chopped); 8 8- inch corn or gluten-free tortillas

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As I’ve stated in other posts, I’m always looking for ways to get more fish in the family diet. This one fit the bill as it has the extra spicy we like with the blackened part. You can use any kind of firm white fish. I’m not a big coleslaw fan so I use just a little. But the husband and son add the extra onto their tacos. The radishes add a little extra crunch to the dish.

Blackened Fish Tacos

Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time. Prep time: 20 minutes Cook time: 6-8 minutes Serves: 4

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Prep Time 20

Cook Time 8

Servings

Ingredients

Blackened Seasoning Ingredients:

1 T. onion powder
1 T. garlic powder
1½ T. smoked paprika
1 T. dried thyme
1 T. dried oregano
2 t. sea salt
1 t. black pepper
½ t. – 1 t. cayenne pepper*

* Adjust amount of cayenne to reach desired level of heat

Coleslaw Ingredients:

3 c. green cabbage thinly sliced
1 c. red cabbage thinly sliced
Optional: ½ c. kale leaves finely chopped
1 large carrot shredded
1/3 c. Greek yogurt
1 T. apple cider vinegar
¾ t. ground cumin
¾ t. spicy Dijon mustard
1 T. fresh lime juice
Sea salt and black pepper to taste

Remaining Ingredients:

2 T. extra virgin olive oil
18-20 oz. mahi-mahi or other firm white fish
4-5 large radishes trimmed and thinly sliced
3 T. fresh cilantro leaves chopped
8 8- inch corn or gluten-free tortillas

Instructions

Directions:

Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), 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 and pour over top of the other 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.
Note: 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.
Add the olive oil to a large cast iron or other skillet over medium heat. Once 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. Enjoy!

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