Blackened Fish Tacos
I was thinking that by mid-September I’d be transitioning into more cooler weather recipes like braised chicken tinga tacos. However, Asheville, like much of the country is still right smack dab in the middle of summer heat. So it’s no surprise that fish tacos popped into my head yesterday when I was putting together out meal plan for the week.
My goal for the week with most recipes was easy, easy, quick, easy and healthy. I’m super busy with work stuff right now and I am actually picking up my bike training (which is time consuming people!!!) which takes me back to easy 🙂
But like I always say, easy and healthy doesn’t have to be boring or bland – so when I first thought of blackened fish tacos, I started thinking of accompaniments for it. The usual is a pineapple or mango salsa and then some cabbage thrown on top. I opted for a mango salsa but I wanted something a little more different for the cabbage. I decided to dress the cabbage like a coleslaw but without using any mayo, just some sour cream. Partially because I know a lot of people don’t like mayo and I happen to like sour cream a lot!
This blackened fish taco recipe was ready in under 30 minutes. The game plan to make that happen is to make the slaw, then the mango salsa and finally you just sauté the fish for maybe 5 minutes. If you tried REALLY hard, you might even be able to make this in 15 minutes :).
Quick Note: For the fish, I used frozen cod filets from Whole Foods. You can buy them in bulk for almost half the price that you can from the counter and it tastes just as good.
Blackened Fish Tacos with a Mango Salsa
- 16 ounces firm white fish
- 2 tablespoons blackening seasoning
- Kosher salt - probably a teaspoon
- 1 teaspoon olive oil
- 1/2 head purple cabbage, sliced thin
- 1/4 red onion, sliced thin
- 1/4 cup sour cream
- 1/4 cup apple cider vinegar
- 1 teaspoon honey
- Salt to taste
- 1 ripe mango
- 1/4 small red onion
- 1/4 red bell pepper
- 1/2 small jalapeño (optional)
- 1 teaspoon honey
- 1/4 cup chopped cilantro
- Kosher salt
- Make the slaw by thinly slicing the cabbage and red onion. Then mix together with the sour cream, vinegar, some chopped cilantro, honey and a few pinches of salt. Set aside.
- Make the salsa by dicing the mango and placing in a bowl. Then dice the red onion, red bell pepper and jalapeño. Toss it together with the cilantro, honey and a tiny pinch of salt. Set aside.
- Heat a non-stick skillet to medium heat with olive oil
- While it's heating, cut the fish in pieces and season with salt and the blackening seasoning to coat. Place in the skillet and sauté for about 5 minutes.
- Assemble by placing the slaw on the bottom, then the fish and then salsa.
High Fiber, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher