It’s warm outside and I am here for it. So it’s only right that I get in the swing of summer by making some festive blackened fish tacos. With this recipe, the light fish compliments the crunchy cabbage for a dynamic flavor combination. I’ve never been a fan of any kind of uncooked cabbage. But the combination of the lime juice, soft and spicy fish evens out the bitter earthy cabbage flavor. While the cabbage lends a much needed crunch to the taco.
The most difficult part of making tacos is ensuring that all ingredients are ready at the same time. The cabbage slaw part of the recipe can and should be made in advance so that the flavors marinate. To prevent the avocado from browning, I added some lime juice.
Summer Blackened Fish Tacos
Servings: 4
Ingredients
Taco Ingredients:
- 1 Avocado
- 1 Tilapia
- 6 Large Tortillas I used Mission Brand gluten free
Cabbage Slaw:
- ½ cup Red Cabbage
- ½ cup White Cabbage or Cabbage mix
- 1 Lime
- ¼ cup Cilantro
- 1 TBSP Olive oil
- 1 Dash Salt
- 1 Pinch Pepper
Blackened Fish Seasoning:
- 1 Avocado
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Thinly slice the red cabbage, cilantro, white cabbage ( or cabbage mix).
- Combine in a small bowl along with olive oil, salt and pepper. Cut half the lime and squeeze the juice into the bowl. Combine thoroughly and set aside.
- Mix the spices for the fish together. Rub the spices on the fish. Sear in a cast iron skillet to blacken the fish. Then lower the heat and cook through. Let rest. Cut into small pieces and Set aside.
- Toast the tortillas in the toaster. Set aside.
- Cut the Avocado. Set aside.
- Assemble the Taco - Fish, cole slaw, cilantro, avocado, lime juice and top with Cotija cheese.
- Serve with Salsa and lime wedges.
