I can’t believe today is THE day…
Not sure if I want to cry or be elated. On 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 kiddos’ birthday they pick a meal. Steak, rice, and stir-fry 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. ;)
The Lowdown on 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.
Now, let’s get down to business. Because y’all, these are some serious tacos here.
Step 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.
Step 2: Make the avocado lime dressing. Again, this
isn’t is 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…
Step 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.
Step 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.
Note ➡ This isn’t real, get down to it, blackened fish. Why? Because “traditional” blackened fish is dredged in butter, rubbed in spices, then cooked at a very high temp. We aren’t dredging the fish in the butter, we are just cooking it in the butter (or oil-your choice) at a very high temp after rubbing seasoning all over it. So, technically we are blackening with a method I like to call “Lazy Man Blackening”.
And I’m okay with that. ;)
Side one (not yet flipped) ↓
After it was flipped (get in my belly!). ↓
Step 5: Cut the fish into taco sized pieces (about 4-6 inches).
Step 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.
Step 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):
- Tortilla- lay it on plate.
- Blackened fish- right on top of that warm tortilla.
- Red cabbage slaw– as much as you want baby! There’s no stopping ya.
- Fresh jalapeños (if using)- but don’t be scared because if seeded and sliced they aren’t really spicy at all.
- Cilantro– a handful of cilantro leaves. Because…cilantro. ;)
- 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!
Step 8: E-A-T!! But, first invite all your friends over because making these blackened fish tacos with red cabbage slaw will surely make you look like a kitchen rockstar.
Here’s to you rockin’ the whole kitchen rockstar thing…
TOOLS WE USE TO MAKE THIS RECIPE JUST A LITTLE BIT EASIER:
- Cast Iron Skillet– You can usually find these at your local Walmart or Target. We use ours (the 12inch) at almost every meal. Never have to use soap to scrub or wash a pan? I’m in! Check it out → http://amzn.to/1WTRYEt
- Food Processor- I literally just got one of these for Christmas. I am in love and cannot believe that I lived 34.5 years without one. We got one that was a little pricey but there are a few for every budget. We used ours to make the red cabbage slaw and the avocado lime sauce.
Ours (a bit pricey but oh so worth it!) → http://amzn.to/1XZurTH
For every budget (and I’ve used it so I can say it works!) → http://amzn.to/24A2UN6
Limited Budget (I’ve never used this one but the reviews look like it’s worth a shot!) → http://amzn.to/1WU8yUI
Let’s create easy, fast, and delish meals on Pinterest together! Booya.
These blackened fish tacos are bright, full of flavor, and delicious. Blackened fish+corn tortillas+red cabbage slaw (w/ lime, onion, and cilantro )+avocado lime dressing = scrumptious.
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 Avocado Lime Dressing
- Because this dressing is so amazing and can be used on so many things we have a separate post. READ IT HERE!
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 cilantro leaves, for serving
Avocado Lime Dressing
- Make avocado lime dressing: follow directions here and place in refrigerator until ready to use.
Red Cabbage Slaw
- Make slaw: Place all ingredients into a large mixing bowl. Toss to combine. Cover and place in 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 into small mixing bowl. Use fork to combine.
- Season Fish: using your hands sprinkle the seasoning over the fish. Press into the fish. Repeat on other side using as much or less as the seasoning as desired.
- Cook Fish: Heat the oil or butter in a cast iron (or heavy skillet) pan over medium-high heat. Let get hot. Add fish to pan (do not overcrowd). Cook for 3-6 min on each side (depending on thickness). Remove from pan. Cover and set aside in warm spot. Wipe 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.
– 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 a little) of the blackened seasoning you want. Store leftovers in ziplock bag. Will keep 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).
Show me how you chef like-a-boss. Snap a pic and hashtag it #flipflopkitchen when you make this. I’d ❤️ to see!
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