Blackened Fish Tacos Recipe

Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.

Blackened Fish Tacos Recipe

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Prep Time 20 mins

Cook Time 8 mins

Total Time 28 mins

Course Main Course

Servings 4

Ingredients

  

Blackened Seasoning Ingredients:

• 1 tbsp Onion powder
• 1 tbsp Garlic powder
• 1 1/2 tbsp Smoked paprika
• 1 tbsp Dried thyme
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1/2 - 1 tsp Cayenne pepper (Adjust amount of cayenne to reach desired level of heat)

Coleslaw Ingredients:

• 3 cup Green cabbage, thinly sliced
• 1 cup Red cabbage, thinly sliced
• 1/2 cup Kale leaves, finely chopped (Optional)
• 1 Large carrot, shredded
• 1/3 cup Greek yogurt
• 1 tbsp Apple cider vinegar
• 3/4 tsp Ground cumin
• 3/4 tsp Spicy Dijon mustard
• 1 tbsp Fresh lime juice
• Sea salt and black pepper, to taste

Remaining Ingredients:

• 2 tbsp Extra virgin olive oil
• 18-20 oz Mahi-mahi or other firm white fish
• 4-5 Large radishes, trimmed and thinly sliced
• 3 tbsp Fresh cilantro leaves, chopped
• 8 8-inch corn or gluten-free tortillas

Instructions

 

• 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 skillets 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. Enjoy!

Keyword Blackened Fish Tacos

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