Blackened Fish Tacos with Cabbage Mango Slaw

Blackened Fish Tacos with Cabbage Mango Slaw

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. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man.

Blackened Fish Tacos with Cabbage Mango Slaw

I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side. Hope you enjoy!

Blackened Fish Tacos with Cabbage Mango Slaw

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:

For the cabbage slaw:
  • 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
For the tacos:
  • 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:

  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.

Nutrition Information

Yield: 4 servings, Serving Size: 2 tacos

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 7
  • Calories: 278
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: 62mg
  • Sodium: 543mg
  • Carbohydrates: 31g
  • Fiber: 5g
  • Sugar: 12g
  • Protein: 29g