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.
4 thoughts on “Blackened Fish Tacos with Red Cabbage Slaw”
Just finished licking my fingers!!! These are so fresh and delicious!
so so SO glad you enjoyed them! perfect summer meal, isnt it? thank you for the feedback:)
My husband I have made these several times! The coleslaw is AMAZING! It is going in our “favorites” list. Thank you for this recipe!!!
thank you for the note, im so glad you like them! the slaw makes a great topper for sandwiches, too 🙂