Blackened Fish Tacos with Cilantro Lime Slaw

• 1 lb white fish fillets, cut into strips
• 2 tbsp blackened seasoning
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt to taste
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/2 cup crumbled cotija cheese (optional)
• Lime wedges for serving

Steps

1. 1 In a bowl, toss fish strips with blackened seasoning.
2. 2 Heat a skillet over medium-high heat and cook fish for 2-3 minutes per side until opaque.
3. 3 Warm tortillas directly over a gas flame or in a dry skillet.
4. 4 Combine cabbage, red bell pepper, cilantro, lime juice, olive oil, honey, salt, cumin, and chili powder in a bowl for the slaw.
5. 5 Assemble tacos by placing fish in tortillas, topping with slaw, and adding cotija cheese if desired.
6. 6 Serve with lime wedges on the side.

Equipment

• Skillet
• Tongs
• Cutting board
• Knife

Variations

• Substitute fish with shrimp for a quicker cooking time.
• Add a drizzle of spicy mayo for extra kick.

Substitutions

• If cotija cheese is unavailable, use feta cheese as a substitute.

Pairings

• Pair with a classic Mexican rice and refried beans for a complete meal.

Nutrition

Tips

• For extra spice, add a slice of jalapeño to the slaw.
• Use a mix of cabbage and purple cabbage for a colorful slaw.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Does not freeze well due to the texture of the fish and slaw.

Serving Suggestions

• Serve with a side of avocado slices or a squeeze of fresh lime for extra flavor.

FAQ