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 1/2cups1/2 small red cabbage, shredded fine
1mango(julienned)
2tspolive oil
1/4cupcilantro
1/2tspkosher salt
1lime(juiced)
For the tacos:
1tspsmoked paprika
1tspkosher salt
1/2tspdry mustard
1/4tsp1/2 tsp for spicier ground cayenne pepper
1/4tspground cumin
1/4tspground oregano
1/8tspblack pepper
1lbskinless cod or halibut filet
1/2lime(juiced)
cooking spray
8corn tortillas
lime wedges for serving
1/2lime(cut into wedges)
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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.