Blackened Fish Tacos with Cabbage Mango Slaw

Name: Blackened Fish Tacos with Cabbage Mango Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
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)

These Blackened Fish Tacos with Cabbage Mango Slaw are a vibrant explosion of flavors, perfect for a fun weeknight dinner or a gathering with friends. The spicy, smoky fish pairs beautifully with the sweet and crunchy slaw, making every bite a delightful experience.

15mCook

15mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

3 cups1/2 small red cabbage (shredded fine)
1mango (julienned)
2 tspolive oil
0.3 cupcilantro
0.5 tspkosher salt
1lime (juiced)
1 tspsmoked paprika
1 tspkosher salt
0.5 tspdry mustard
0.3 tsp1/2 tsp for spicier ground cayenne pepper
0.3 tspground cumin
0.3 tspground oregano
0.1 tspblack pepper
1 lbskinless cod or halibut filet
0.5lime (juiced)
cooking spray
8corn tortillas
lime wedges for serving
0.5lime (cut into wedges)

Instructions

Step 0 of 8 completed

Start by preparing the cabbage mango slaw. In a large bowl, combine the red cabbage, julienned mango, cilantro, olive oil, lime juice, and kosher salt. Toss everything together until well mixed and set aside to let the flavors meld.

In a small bowl, mix together the smoked paprika, kosher salt, dry mustard, cayenne pepper, ground cumin, oregano, and black pepper to create a spice blend.

Take the fish fillets and pat them dry with a paper towel. Squeeze half a lime juice over the fillets, then sprinkle the spice blend evenly on both sides.

Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray. Once hot, add the seasoned fish fillets.

Cook the fish for about 3-4 minutes on each side, or until it is cooked through and has a beautiful blackened crust. Carefully remove the fish from the skillet and let it rest for a minute.

While the fish is resting, warm the corn tortillas in the same skillet for about 30 seconds on each side, or until they are pliable.

To assemble the tacos, place a piece of blackened fish in each tortilla, top with a generous scoop of the cabbage mango slaw, and finish with a squeeze of fresh lime juice.

Serve the tacos with lime wedges on the side for an extra citrusy kick. Enjoy your delicious creation!

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Adapted from skinnytaste.com. Ingredients sourced from the original; description and instructions are original to Fork.