Part of me wants to call these tacos “Happyville” because that’s exactly where they take me.  There are so many components to this simple-to-make dish it is unreal;  cool, warm, crunchy, soft, sweet, tangy, spicy and creamy all in one of the tastiest bundles you’ll ever eat.

This meal is also packed full of nourishment.  The fish provides a great dose of protein and healthy omega fats.  The cabbage is full of antioxidants and anti-inflammatory properties…folks are even talking that this beautiful veggie may help prevent cancer.  Awesome tasting and awesome for you…it’s a win win, guys.

Blackened Fish Tacos with Red Cabbage Slaw

Note:  any white fish will work for this recipe but you’ll find that a firmer fish such as halibut, cod or mahi mahi will be easier to grill

Ingredients

1 Pound White Fish

4 Tablespoons Olive Oil, divided

2 Teaspoons Blackened Seasoning

4 Cups Shredded or Thinly Sliced Red Cabbage

3 Green Onions, sliced

1/4 Cup Cilantro Leaves, chopped

2 Tablespoons Mayo

1 Tablespoon Apple Cider Vinegar

2 Teaspoons Lime Juice

2 Teaspoons Honey

1/4 Teaspoon Salt

1/8 Teaspoon Pepper

6-8 Soft Corn Tortillas

1 Avocado, diced

Lime Wedges

Directions

To Make Slaw:  Combine mayo, vinegar, lime juice, honey, salt and pepper in medium sized bowl.  Whisk in 2 tablespoons of olive oil until dressing is completely combined.  Add cabbage, green onion and cilantro to the dressing and toss to coat.  Chill in the fridge for up to 4 hours.

To Grill Fish:  Make sure your grill is oiled well before beginning.  You can do this by brushing the grates with a high heat oil such as canola before heating it.  Heat the grates over medium high heat.  Rub fish with 2 tablespoons olive oil and sprinkle the blackened season over both sides.  Rub the seasoning in with your hands, place the fish on the grill.  Cook, with lid closed, for 3-4 minutes or until a nice crust has formed on the down side of the fish.  Flip over and cook for an additional 3 minutes or until fish is completely cooked through.

To Make Tacos:  Place slaw and then fish on top of warmed corn tortillas.  Top with diced avocado and a squeeze of fresh lime.  Serves 4.