Blackened Fish Tacos are a healthy flavorful meal that can be on the table in about 30 minutes.
Fish Tacos are a big deal here in Southern California. To me they are the quintessential beach food.
Some bread and fry the fish, others grill it. I often joke that some are just fish sticks in a tortilla. Which is why I kicked up this regional favorite with plenty of spices and a homemade slaw.
Do not get intimidated by the length of the ingredient list. You probably have the spices in your spice rack already and the other ingredients are easy to find. You could go with premade but even making it yourself will still have dinner on the table in about 30 minutes. And tastes so wonderful!
For added flavor add some of the Creamy Avocado Dressing from this recipe on top.
This week the group is sharing their takes on regional favorites from their neck of the woods. Enjoy this sampling of cuisine across the US.
- Beef on Weck by Karen’s Kitchen Stories
- Best Ever Succotash by Making Miracles
- Black Eyed Susan Cocktail by Hezzi-D’s Books and Cooks
- Blackened Fish Tacos by That Recipe
- Chipped Chop Ham Sandwiches by Palatable Pastime
- Cranberry Orange Spritzer by Family Around the Table
- Easy Virginia Peanut Soup by A Kitchen Hoor’s Adventures
- Fried Cheese Curds by Art of Natural Living
- Indiana Popcorn Cookies by Veggies First Then Dessert
- Okie Style Grilled Onion Burger by Pandemonium Noshery
- Walleye: It’s a Michigan Thing by A Day in the Life on the Farm
- Wisconsin Butter Burger by Cheese Curd In Paradise
Blackened Fish Tacos
- 3 cups green cabbage thinly sliced
- 1 cups red cabbage thinly sliced
- 1 large carrot shredded
- 1/3 cups Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- ¾ teaspoon ground cumin
- ¾ teaspoon spicy Dijon mustard
- salt and black pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1½ tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 teaspoon kosher or sea salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper more or less to taste
- 2 tablespoon extra virgin olive oil
- 18-20 ounces mahi-mahi or other firm white fish
- 4-5 radishes trimmed and thinly sliced
- 3 tablespoons fresh cilantro leaves chopped
- 8 corn tortillas
- In a large bowl add the sliced cabbage and shredded carrot. In a small bowl combine Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice. Pour the dressing over the cabbage mix and toss to combine. Set aside.
- Combine the ingredients for the Blackened seasoning in a small bowl.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish. Carefully slice the fish into bite-sized pieces and set aside.
- Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flaky, approximately 3-4 minutes per side. Remove from heat.
- Season the coleslaw with salt and pepper as needed.
- Serve fish with the tortillas, coleslaw, sliced radishes and chopped cilantro.