Blackened Fish Tacos

Submitted by gailanng

"With adaptions from Host of the Toast blog."

 

• Ready In: 25mins
• Ingredients: 23
• Serves: 6

ingredients

• For the Blackened Fish

• 1 1⁄2 lbs fish fillets (mahi, tilapia, salmon, etc.)
• 1 1⁄2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon brown sugar
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 6 -8 corn tortillas (depending on size) or 6 -8 flour tortillas (depending on size)

• For the Slaw

• 1⁄2 red cabbage, sliced thin
• 1⁄4 green cabbage, sliced thin
• 1⁄2 medium red onion, chopped
• 1⁄2 cup fresh cilantro leaves
• 1 lime, juice of
• 1⁄2 teaspoon honey (more or less to taste)

• For the Avocado-Cilantro Sauce

• 1⁄2 cup sour cream
• 1 ripe avocado, pitted and skinned
• 1⁄4 cup cilantro leaf
• 1 lime, juice of (small)
• 1 jalapeno, chopped and seeded
• salt, to taste

directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
5. Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.