Blackened Fish Tacos With Chili Spiced Slaw And Charred Scallion Salsa Recipes

BLACKENED FISH TACOS WITH AVOCADO SLAW

Blackened Fish Tacos with Avocado Slaw image

Provided by Tia Mowry

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
1 tablespoon mayonnaise
1 clove garlic
1/2 avocado
Juice of 1/2 lime
Kosher salt and black pepper
3 cups thinly shredded green cabbage
3 green onions, white and green parts only, sliced
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt
1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips
2 teaspoons grapeseed oil
Eight 6-inch corn tortillas, warmed
Chopped cilantro, for garnish
8 lime wedges, for garnish

Steps:

For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

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