Description
These mouth-watering blackened fish tacos will turn even the most skeptical fish taco eater into a full-blown fan. Packed full of vitamin C, fiber, and protein, you can whip these up in less than 15 minutes for a nourishing dinner the whole family will love.
Ingredients
LIME CREMA
- ⅓ cup (80 mL) plain Greek yogurt
- Juice of ½ lime
- 1 tbsp (15 mL) warm water (approximately)
- 1 clove garlic, grated or finely minced
- Pinch of salt
FISH (Note: Can use leftover cajun pan-seared cod)
- 1 lb (454 g) white fish (I like cod, halibut or tilapia)
- Salt and freshly ground black pepper
- 1 tbsp (15 mL) cajun seasoning
- 2 tbsp (30 mL) avocado oil
- 2 cloves garlic, grated or finely minced
FILLING & TOPPINGS
- 2 cups (500 mL) shredded purple cabbage
- 1 cup (15 mL) mango and cucumber salad (or sub for ½ cup cubed fresh or pickled mango and ½ cup sliced cucumber)
- 12 x 6 inch tortillas (I like flour tortillas)
- Optional: Fresh cilantro, hot sauce, and lime
Instructions
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If not already prepped, make the mango and cucumber salad and the lime crema (whisk together the yogurt, lime juice, water, garlic, and salt) and set aside.
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Prepare the fish: Pat the fish dry. Sprinkle both sides with salt and pepper then coat with cajun seasoning.
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Make the fish: In a large cast iron pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the seasoned fish and cook one side until brown, 3 to 4 minutes. Flip the fish and cover the pan. Cook through until the fish is opaque and flakes easily with a fork, approximately 2 to 3 more minutes. When cooked, cut apart into bite sized pieces.
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To assemble: Lay out your tortillas and top with cabbage slaw, blackened fish, and mango and cucumber salad. Finish with a drizzle of lime crema and enjoy!
- Prep Time: 5
- Cook Time: 10