Blackened Fish Tacos with Cabbage Mango Slaw is made with cod fish seasoned with a spicy rub and cooked in a cast iron skillet.
Ingredients
- 3 1/2 cups 1/2 small red cabbage, shredded fine
- 1 mango, julienned
- 2 tsp olive oil
- 1/4 cup cilantro
- 1/2 tsp kosher salt
- 1 lime, juiced
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp dry mustard
- 1/4 tsp 1/2 tsp for spicier ground cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground oregano
- 1/8 tsp black pepper
- 1 lb skinless cod or halibut filet
- 1/2 lime, juiced
- cooking spray
- 8 corn tortillas
- lime wedges for serving
- 1/2 lime, cut into wedges
Directions
- Combine all the slaw ingredients and refrigerate.
- Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
- Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
- Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
- Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
- Cut the fish into 8 pieces (or you can flake it if it's easier).
- Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.
