Blackened Fish Tacos with Cabbage Mango Slaw
Indulge in these blackened cod tacos, where the fish is infused with a zesty spice blend and seared to perfection in a cast iron skillet. Accompanying this dish is a vibrant mango and cabbage slaw that strikes the ideal harmony between sweetness and tang, enhancing the flavors of the fish beautifully.
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Ingredients
- 3 1/2 cups 1/2 small red cabbage, shredded fine
- 1/2 tsp kosher salt
- 1 lime
- 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
- cooking spray
- 8 corn tortillas
- lime wedges for serving
- 1/2 lime
- 1 mango
- 2 tsp olive oil
- 1/4 cup cilantro
Instructions
- 1
In a mixing bowl, combine all the ingredients for the slaw and let it chill in the refrigerator.
- 2
In a separate small bowl, blend the dried spices and seasonings. Squeeze fresh lime juice over the fish, then generously coat it with the spice mixture.
- 3
Preheat a cast iron skillet on either the grill or stovetop over high heat until it's extremely hot. Lightly spray the skillet with nonstick cooking spray.
- 4
Place the fish in the skillet and cook until it becomes opaque in the middle and develops a nice brown crust on the outside, approximately 5 minutes per side.
- 5
Warm the corn tortillas on the grill until they achieve a slight char, which should take about 1 to 2 minutes.
- 6
Slice the fish into 8 equal portions, or if preferred, flake it into smaller pieces.
- 7
Distribute the fish evenly among the 8 tortillas, and top each one with half a cup of the slaw mixture. Serve alongside lime wedges for squeezing.