BLACKENED FISH TACOS

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