Name: Blackened Fish Tacos with Cilantro Lime Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 cup thinly sliced white onion; 1 cup shredded or very thinly sliced red cabbage; 1/2 cup sour cream (reduced-fat is fine); 4 tablespoons chopped fresh cilantro leaves plus extra leaves for garnish; 4 tablespoons fresh lime juice; 3 jalapeño peppers, seeded, deveined and roughly chopped; 1 1/2 teaspoons paprika; 1 1/2 teaspoons brown sugar; 1 teaspoon dried oregano; 3/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 4 (6-ounce) skinless fillets of firm white fish such as catfish, talapia, halibut, or red snapper; 1 tablespoon light cooking oil; 8 (6-inch) corn tortillas; 1 ripe avocado, peeled and thinly sliced; 4 lime wedges; Cilantro leaves, optional

Description

A quick recipe for flavorful blackened fish tacos with cilantro lime slaw.

Adapted from a recipe in Cooking Light.

Ingredients

Scale

Equipment: You'll need a cast iron skillet for this recipe. The alternative is to use your barbecue grill.

For the Slaw:

1 cup thinly sliced white onion
1 cup shredded or very thinly sliced red cabbage
1/2 cup sour cream (reduced-fat is fine)
4 tablespoons chopped fresh cilantro leaves plus extra leaves for garnish
4 tablespoons fresh lime juice
3 jalapeño peppers, seeded, deveined and roughly chopped

For the Blackening Spices:

1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Fish and other ingredients:

4 (6-ounce) skinless fillets of firm white fish such as catfish, talapia, halibut, or red snapper
1 tablespoon light cooking oil
8 (6-inch) corn tortillas
1 ripe avocado, peeled and thinly sliced

Garnish:

4 lime wedges
Cilantro leaves, optional

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Instructions

Make the Slaw: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Toss onions and cabbage with the cilantro lime sauce. (the slaw can be made up to a day ahead. Refrigerate until ready to use.)
Make The Spice Mix: Combine paprika, sugar, oregano, garlic powder, salt, cumin and cayenne in a small bowl.
Heat the Tortillas: preheat oven to 350ºF Stack tortillas and wrap them in foil. Heat them in the warm oven for 5-10 minutes.
Blacken the Fish: Turn on your hood vent. Heat a large dry cast iron skillet over medium-high heat until hot. (if you don't have a cast iron skillet, heat your grill) Lay fish out on a platter or on waxed paper. Brush a little oil on each side and sprinkle the top of each fillet with 3/4 teaspoon of spice mix. Place 2 fillets, spiced-side down, in the pre-heated skillet. Then sprinkle the top side of each fillet with 3/4 teaspoon of spice mix. Cook for 2 1/2 - 3 minutes per side, or until spices are blackened and fish is cooked through. Transfer fish to a platter and tent with foil to keep warm. Wipe the pan clean to avoid a burnt taste. (blackened is not the same as burnt!) Repeat with the other two fillets.
Assemble the Tacos: Divide fish, slaw and avocado evenly among warmed tortillas. Spoon on any remaining sauce from the bottom of the bowl of slaw. Sprinkle cilantro leaves on top. Serve with lime wedges.

*This recipe assumes 2 tacos per person

Prep Time: 20 mins
Cook Time: 10 mins
Category: main dish
Method: blacken
Cuisine: Cajun