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
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
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.