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Blackened Fish Tacos with Cabbage Mango Slaw
4.74
from
19
votes
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.
Prep Time:
15
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
30
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch
Cuisine:
Mexican
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)
Instructions
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.
Nutrition
Serving:
2
tacos
,
Calories:
278
kcal
,
Carbohydrates:
31
g
,
Protein:
29
g
,
Fat:
5
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
62
mg
,
Sodium:
543
mg
,
Fiber:
5
g
,
Sugar:
12
g
- WW Points:
4