BLACKENED FISH TACOS

Jun 10, 2019

BLACKENED FISH TACOS RECIPE Joanna Gaines


RED CABBAGE & MANGO SLAW
 4 cups finely shredded red cabbage (about 1/2 medium head)
1-1/2 cups diced mangoes
1 cup shredded, peeled carrots
Juice of 2 limes
1 T extra virgin olive oil or avocado oil (my favorite!)
1 tsp sea salt

BLACKENED FISH TACOS
1-1/2 lbs skinless halibut, mahi-mahi (my favorite!), turbot, or striped bass fillets
Juice of 1 lime
1 tsp hot sauce
1 tsp paprika
1 tsp garlic salt
1 tsp black pepper 
Vegetable oil spray
12 corn tortillas (preferably LaTortilla Factory non-gmo tortillas)
12 large cilantro sprigs 
12 lime wedges 

OPTIONAL TOPPING
Hidden Valley Simply Ranch Chili Lime drizzle


DIRECTIONS
1. To make the red cabbage and mango slaw: In a large bowl, combine the cabbage, mangoes, carrots, lime juice, oil and salt, and toss unit well combined.

2. To make the blackened fish tacos: Place the fish in a large shallow dish.  In a small bowl, combine the lime juice, hot sauce, paprika, garlic salt, and pepper. Coat both sides of each fillet with the sauce. Cover and refrigerate for 30 minutes.

3. Spray a seasoned cast iron skillet with oil and heat on high unit hot.  Turn on the ventilation fan.  Cook the fish until opaque throughout, 3-5 minutes per side. Cook in batches if necessary. Transfer to a platter, cut into pieces for servings and set aside.

4. Wipe out the pan and return it to medium high heat unit hot. Heat the tortillas on the pan for 1-2 minutes, flipping halfway through, until they are hot and malleable.

5. To build the tacos, divide the fish among the 12 tortillas. Top each with cabbage & mango slaw and then a cilantro sprig. Optional: Drizzle with Hidden Valley Simply Ranch Chili Lime. Serve at once with lime wedges. Enjoy!


Note: If there is leftovers, store the fish and slaw in separate covered containers in the refrigerator for up to 3 days; if storing prepared tacos, store up to 2 days.


Makes 4-6 servings 


PREP: 20 minutes + at least 1 hour for marinating 
COOK: Approximately 20 minutes





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