Blackened Fish Tacos with Red Cabbage Slaw

I can’t believe today is THE day…

Not sure if I want to cry or be elated. On the one hand, it means more independence for me, but on the other hand, it means that I will never-ever-ever-EVER, have another little baby again.

Today, March 2, 2016, is our baby girl’s 3rd birthday. She’s all grown up now. My job is done. I’m not needed anymore.

***Excuse me while this lady (ME!) has a mental breakdown***

Recouping myself in 3-2-1…

Each year for each kiddo’s birthday they pick a meal. Steak, rice, and stir-fried broccoli won Nanette’s little heart this year, but these blackened fish tacos with red cabbage slaw were an extremely close runner-up. Ok. They were the winner but since we just had them like 2 days ago, she had to choose another meal. 😉

INGREDIENTS USED TO MAKE BLACKENED FISH TACOS WITH RED CABBAGE SLAW

• Blackened Fish (with homemade blackened seasoning that is)
• Red Cabbage Slaw (red cabbage, onion, cilantro, and lime)
• Corn Tortillas (cooked to perfection- there is such a thing!)
• Avocado Lime Dressing (optional but please, for the love of these tacos, DO NOT SKIP THIS). Sorry for shouting but you’ll totally understand why after you eat it.

HOW TO MAKE BLACKENED FISH TACOS WITH RED CABBAGE SLAW

Now, let’s get down to business. Because y’all, these are some serious tacos here.

1. Make the slaw. You want to do this so the flavors have time to mix and mingle in the fridge. And believe me, they mingle into this delicious tender-crisp red cabbage slaw that you’ll be wanting to throw on top of everything. Yes. Be THAT girl or guy.
2. Make the avocado lime dressing. Again, this isn’t a necessity. Don’t skip this (unless you’re allergic to something in it of course). You’ll be telling e’ry-body about this dressing. Not even lying. Strangers you pass by at your local Target will know. The lady at the grocery store checkout- yep! Her too. And the list will go on and on…
3. Season the fish. We used redfish because it’s what we had in the freezer from a fishing trip Beau went on. It was delicious. Any mild white fish would work cod, sole, snapper, mahi-mahi.
4. Blackened the fish. Cast iron works best but you can use a heavy skillet in place of cast iron. The goal of blackening fish is to get the pan extremely hot and cook that fish like it’s your mama’s business.
5. Cut the fish into taco-sized pieces (about 4-6 inches).
6. Here is the step that will force you to use your imagination because one certain person forgot to take a photo. Ready? Close your eyes. Here we go. Imagine a cast iron skillet lightly coated with oil. Now imagine warming the corn tortillas, over medium heat, for about 15-35 seconds on each side. The 1st and 2nd ones may not come out all pretty like the rest but they are still darn delicious. Promise.
7. Grab your slaw and avocado lime dressing out of the fridge. Now, the fun part! Put together your tacos, my friends.

HOW WE BUILD OUR BLACKENED FISH TACOS WITH RED CABBAGE SLAW (IN THIS ORDER)

1. Tortilla- lay it on a plate.
2. Blackened fish- right on top of that warm tortilla.
3. Red cabbage slaw– as much as you want baby! There’s no stopping ya.
4. Fresh jalapeños (if using)- but don’t be scared because if seeded and sliced they aren’t really spicy at all.
5. Cilantro– a handful of cilantro leaves. Because…cilantro. 😉
6. Avocado Lime Dressing- pour as much as you want on top. We are ‘sauce people’ so we added a lot more than in the photos below when we were ready to chomp chomp!

QUICK TACOS RECIPE

• Author: So Damn Delish
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 -14 tacos

These blackened fish tacos are bright, full of flavor, and delicious. Blackened fish +corn tortillas cabbage slaw (w/ lime, onion, and cilantro ) avocado lime dressing = scrumptious.

INGREDIENTS

FOR THE BLACKENED FISH

• 1.5 lbs fish, rinsed and patted dry (see notes)
• 1 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 Tablespoon dried oregano
• 1 Tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (see notes)
• 3 Tablespoons olive oil or butter

FOR THE RED CABBAGE SLAW

• 3/4 red cabbage, sliced thin (see notes)
• 1/2– 3/4 cup cilantro (depending on taste)
• 1/2 large white onion, sliced thin
• Juice of one lime

FOR THE TACOS

• 12–14 corn tortillas
• 1–2 Tablespoons oil
• 1 jalapeño, seeded and sliced (optional)
• Handful of cilantro leaves, for serving

INSTRUCTIONS

RED CABBAGE SLAW

• Make the slaw: Place all ingredients into a large mixing bowl. Toss to combine. Cover and place in the fridge.

FOR THE BLACKENED FISH

• Make blackened seasoning: combine paprika, garlic powder, oregano, onion powder, cumin, salt, chili powder, black pepper, thyme, and cayenne pepper in a small mixing bowl. Use a fork to combine.
• Season Fish: using your hands sprinkle the seasoning over the fish. Press into the fish. Repeat on the other side using as much or less the seasoning as desired.
• Cook Fish: Heat the oil or butter in a cast iron (or heavy skillet) pan over medium-high heat. Let’s get hot. Add fish to the pan (do not overcrowd). Cook for 3-6 min on each side (depending on thickness). Remove from pan. Cover and set aside in a warm spot. Wipe the pan clean.

FOR THE TORTILLAS

• Warm Tortillas: Heat 1 Tablespoon olive oil over medium heat (in same pan). Add corn tortillas (one at a time) and cook for 15-35 seconds per side. Remove from pan. Set aside. Repeat until all tortillas are heated.
• Make Tacos: corn tortilla, blackened fish, red cabbage slaw, jalapeños (if using), avocado lime dressing, fresh cilantro leaves. Serve immediately.

NOTES

• Fish- we used redfish because it is what we had in the freezer from a fishing trip. Feel free to use any flaky white fish such as cod, sole, snapper, mahi-mahi.
• Blackened seasoning- use as much (or as little) of the blackened seasoning as you want. Store leftovers in a ziplock bag. Will keep it for 6 months.
• Red cabbage- we used a medium-sized red cabbage and had plenty of leftovers of the slaw.
• When blackening fish be sure to use a well-ventilated area (we use our grill).