Blackened Fish Tacos
Happy Cinco de Mayo! If you’re like me and want to avoid the crowds at restaurants, this recipe is simple, easy, and fresh! It’s vibrant and light with a little crunch from the cabbage slaw and spicy from the spice mixture! And it’s time to enjoy the outdoors and fire up that grill!!
Makes 4 servings
4 baby bell peppers, sliced thinly
2 cups cabbage slaw
3 tablespoons fresh squeezed lime juice, divided
1/4 cup good quality mayonnaise
1 teaspoon Tabasco
1/2 teaspoon sea salt
1/2 teaspoon ancho chili
1/2 teaspoon ground paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
4 (6-ounce) skinless fillets of a flaky white fish such as Mahi, snapper, or grouper
12 (8-inch) corn tortillas
1 avocado, thinly sliced
1/4 cup chopped fresh cilantro
4 lime wedges
Preheat the grill to 400°.
In a large bowl, stir together the bell peppers, slaw, and 2 tablespoons lime juice until combined. Set aside.
In a small bowl, stir together the mayonnaise, Tabasco, and remaining 1 tablespoon lime juice until combine
In a small bowl, stir together the salt, ancho, paprika, coriander, and cumin until combined. Add 1/2 teaspoon of the mixture into the mayonnaise mixture and stir until combined. Rub the remaining evenly over the top of the fish.
Place on the fish grill and cook for about 4 minutes per side or until it can easily flake, covering the grill while it cooks. Gently remove from the grill using a fish spatula onto a cutting board.
Lightly toast the tortillas on the grill, about 30 seconds per side.
To assemble: divide each piece of fish among 3 tortillas and divide the sliced avocado among the 12 tacos. Top with the slaw mixture and finish with a drizzle of the mayonnaise mixture and cilantro. Serve immediately with lime wedges.