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4.66 from 32 votes

Blackened Fish Tacos

blackened fish served up on tortillas with an easy cilantro lime cabbage slaw.
Prep Time10 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Fusion
Servings: 4
Calories: 452kcal
Author: Courtney

Equipment

  • large non-stick skillet

Ingredients

  • 1 lb cod or other firm white fish like halibut or mahi mahi
  • 12 tortillas

blackening spices

  • 2 teaspoon paprika
  • 1⁄2-1 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon basil
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon thyme
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon fresh ground pepper

slaw

  • 2 cups red and green cabbage
  • 1 small onion
  • 1⁄4 cup cilantro minced
  • 3 tablespoon lime juice
  • 2 tablespoon avocado oil

Optional but recommended toppings

Instructions

  • Mix together the paprika, cayenne, onion powder, garlic powder, basil, oregano, thyme, sea salt and ground black pepper.
  • Pat your fish dry then coat both sides of the fish with the spice rub and press it into the flesh.
  • Add the cabbage, onion, cilantro, lime juice and avocado oil to a medium sized bowl then season well with sea salt and pepper. Set aside.
  • Heat a large non-stick frying pan to medium high heat then add a touch of oil. When the pan is hot place the fish in it and cook on the first side for 2-3 minutes. Flip the fish over carefully and cook the second side for the same.
  • Remove the fish from the pan for it to cool then flake into chunks.
  • Serve together on tortillas.

Notes

  • when using the full teaspoon of cayenne the fish is quite spicy.  Stick to half a teaspoon or less is you don't like things on the spicier side.

Nutrition

Calories: 452kcal | Carbohydrates: 52g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 978mg | Potassium: 713mg | Fiber: 4g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 22mg | Calcium: 136mg | Iron: 4mg