| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
- 1 tablespoon mayonnaise
- 1 clove garlic
- 1/2 avocado
- Juice of 1/2 lime
- Kosher salt and black pepper
- 3 cups thinly shredded green cabbage
- 3 green onions, white and green parts only, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt
- 1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
- 2 teaspoons grapeseed oil
- Eight 6-inch corn tortillas, warmed
- Chopped cilantro, for garnish
- 8 lime wedges, for garnish
Instructions
- For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
- In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
- For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
- Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
- Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 56 mg |
| Sodium | 451 mg |
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 56 mg |
| Sodium | 451 mg |
Reviews
So yummy
Amazing
Taco night was a hit…The slaw tasted great, I used a package of the angel hair pre packaged slaw, I recommend slicing your own slaw up as this dressing was a bit heavy for the slaw but it tasted great!!!
This is the best blackened fish taco recipe I’ve found yet!! The fish comes out with a bit of a kick, but the slaw really smooths it out! I’d also recommend making a chipotle sour cream (sour cream, lime juice, and a bit of hot sauce) to help counter that spice! I made blackened shrimp tacos with this same recipe, and they were also great!
Excellent! The spice of the tacos compliments the coolness of the avocado lime slaw. Quick and easy to prepare. Excellent for family meal as well as dinner guests.
We loved this recipe!!! Very light, fast and easy.