Blackened Fish Tacos Recipe
If you are looking for a fabulous fish taco recipe for Cinco de Mayo or your next Taco Tuesday, this just may be the one! It has layers of leveled up flavor with a homemade blackened seasoning, coleslaw that takes on a Dijon mustard and yogurt dressing sauce, sliced radishes, fresh cilantro and a creamy avocado sauce.
Prep time: 20 minutes Cook time: 6-8 minutes Serves: 4
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, as desired
Coleslaw Ingredients
3 c. green cabbage, thinly sliced
1 c. red cabbage, thinly sliced
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 soft tortillas (Mission Carb Balance are nice and soft)
Optional, to Serve
Creamy Avocado Sauce, recipe below
Directions
1. Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
2. To prepare the coleslaw, add the sliced cabbage, kale leaves and shredded carrots to a large, non-reactive bowl.
3. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl, then pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
4. 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.
Or, 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.
5. 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.
6. To serve, evenly divide the creamy coleslaw and blackened fish among the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle Creamy Avocado Sauce on top.
Creamy Avocado Sauce Recipe
Prep time: 10 minutes Cooking time: n/a Serves 4
Ingredients
1 c. plain whole milk Greek yogurt
1 medium avocado, peeled and chopped
2 cloves garlic, peeled and finely minced
1 t. ground cumin
½ t. smoked paprika
½ t. chili powder
2 T. fresh cilantro, finely chopped
3 T. fresh lime juice*
Sea salt and black pepper, to taste
Directions
1. Place all ingredients in a food processor and blend until smooth. (*Add additional lime juice, if necessary, to reach desired consistency). Taste and adjust seasonings, to taste.
2. Serve immediately or store in an airtight container in the refrigerator for several days.
Comments