Blackened Fish Tacos With Avocado Slaw

These blackened fish tacos with mango and avocado salsa are everything you would want in a taco.

Blackened fish tacos with avocado slaw. 3 cups thinly shredded green cabbage. Once hot place salmon flesh side down cover and cook for 3 5 minutes. 1 2 cup fresh cilantro leaves plus 1 4 cup chopped. Top with the slaw and avocado slices.

2 teaspoons smoked paprika. Start with 1 tortilla layer the cabbage slaw first then about 1 2 of a tilapia filet some more slaw cilantro and drizzle with avocado sauce. Juice of 1 2 lime kosher salt and black pepper. Remove from heat and once cool enough to touch remove skin from salmon and break into bite size pieces.

For the fish tacos. Stack the tortillas in twos. Mash the avocado into the cabbage well to create a creamy slaw. Mix together the smoked paprika chili powder cumin garlic powder onion powder and 1 teaspoon salt in a large bowl.

So don t be surprised if you ll see more taco recipes. Divide the blackened fish evenly among the warm tortillas. In a large sauté pan heat 1 2t oil in a pan. Heat the tortillas in the oven wrapped in foil.

1 tablespoon mayonnaise 1 clove garlic 1 2 avocado. As soon as the warm weather hits hubs and i become total taco people. A blend of spices popular in cajun cuisine it adds serious flavor to anything it touches and chances are you already have the spices needed in your pantry. Blackened fish corn tortillas red cabbage slaw w lime onion and cilantro avocado lime dressing scrumptious.

3 green onions white and green parts only sliced fish tacos. Combine the sliced cabbage garlic shallot s of the cilantro s of the avocado as much jalapeño as you re comfortable with 2 tbsp of olive oil and 1 tbsp of lime juice. Garnish each taco with cilantro and a squeeze of fresh lime juice. Break up the tilapia into 2 3 pieces.

Add the fish and cook for 4 5 minutes on each side or until the outside is blackened and the fish flakes apart easily transfer to a serving dish. Today i d like to share with you blackened fish tacos with avocado lime slaw. Add the fish and toss gently to coat. Blackened fish corn tortillas red cabbage slaw w lime onion and cilantro avocado lime dressing scrumptious.

Anytime i m at a restaurant and see the option to have something blackened i jump on it. I love making a big batch to have on hand for a quick and easy. They re spicy full of flavor an amazing mango and avocado salsa totally delish. We would be extremely happy if all we ate all summer were tacos any kind of tacos.

Lastly assemble the tacos avocado sauce first followed by slaw and then salmon. Remove the fish from the heat and if desired warm the corn tortillas in the same skillet over medium heat cooking for about 30 seconds on each side. Season with salt and pepper to taste. Distribute the fish evenly between the 6 sets of tortillas and top with slaw and avocado cilantro sauce.

Fish tacos putting it all together.