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Blackened Fish Tacos with Cabbage Mango Slaw Recipe

Blackened Fish Tacos with Cabbage Mango Slaw recipe
Skinnytaste

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.

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)

Method

1
Combine all the slaw ingredients and refrigerate.
2
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
3
Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
4
Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
5
Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
6
Cut the fish into 8 pieces (or you can flake it if it's easier).
7
Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.
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