Blackened Fish Tacos
Light, spicy and fruity fish tacos are a staple summertime meal. There are many variations to this classic and the possibilities are endless! I like to serve them with pickled red cabbage and mango. A cilantro or guac sauce would also pair beautifully.
When it comes to the types of fish to use, any mild white fish will work. I like to use cod, but tilapia, halibut or even catfish are great choices.
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- 2 cup Red cabbage (shredded)
- 1/2 tsp Kosher salt
- 1/2 tsp Sugar
- 1/4 cup Red wine vinegar
- 12 oz Cod (2 small fillets)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Chilli powder
- 1/4 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Garlic powder
- 4 Tortilla shells
- Prepare the cabbage
Shred 2 cups of red cabbage. Mix with vinegar, salt and sugar. Cover and let rest in the fridge for at least an hour.
For best results prepare overnight. This allows the flavor to more fully develop. - Prepare the fish
In a skillet over medium-high add a tablespoon of olive oil. Sear the fish for around 4 minutes per side or until the internal temperature is around 145F.
Serve with the pickled cabbage, mango and your favorite toppings!
Ensure that the fish is at room temperature for even cooking.