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.
Yield: 4 servings
4.63 from 8 votes

Blackened Fish Tacos with Cabbage Mango Slaw

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Dinner, Lunch
Cuisine: Mexican
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)

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: 2tacos, Calories: 278kcal, Carbohydrates: 31g, Protein: 29g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 62mg, Sodium: 543mg, Fiber: 5g, Sugar: 12g
Freestyle Points: 4
Points +: 7