Recipes

Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo + Weekly Menu

Not see you later in the past, proper earlier than my kitchen got ripped out, I had a hankering for a few tacos. And not simply tacos, but fish tacos. We’re fans of seafood and all Mexican meals, so it’s truly an obvious preference.

Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo + Weekly Menu
Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo + Weekly Menu

Ingredients

Fish:

  • 1½ lb thick-cut cod
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 8 (6-inch) tortillas

Slaw:

  • 2 cups shredded cabbage (red and/or green)
  • juice of ½ lime
  • ¼ cup cilantro, chopped
  • ¼ tsp salt and black pepper, to taste

Sriracha Mayo:

  • ½ cup low-fat mayonnaise
  • juice of ½ to 1 lime
  • 1 Tbsp sriracha
  • ¼ tsp salt
  • 2 tsp sugar

Instructions

  1. In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne pepper. Rub the spice mixture on both sides of the fish and set aside.
  2. In a large skillet or cast-iron skillet, heat the olive oil and butter until the butter is bubbly and hot, swirl the skillet to coat the bottom with the olive oil and butter. Add fish and cook 4-5 minutes per side or until fish is cooked through and charred.
  3. Meanwhile, combine all ingredients for the slaw in a medium bowl; set aside.
  4. To make the sriracha mayo, whisk together all of the ingredients in a small dish; set aside.
  5. To assemble the tacos, place 3 ounces of fish in each tortilla. Top with about ¼ cup slaw and 1 tablespoon sriracha mayo. Serve immediately.

NotesAdapted from Moms Need to KnowNutrition InformationServing size: 1 taco, prepared Calories: 207 Fat: 7.3 Carbohydrates: 18.9 Sugar: 4.5 Sodium: 537 Fiber: 2.8 Protein: 17.5 Cholesterol: 35

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