Blackened Fish Tacos
These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch.
Eating Well
PHOTO: CAITLIN BENSEL
4
Servings
Ingredients
2 medium navel oranges
⅓ cup chopped white onion
¼ cup chopped fresh cilantro, plus more for garnish
1 medium red Fresno chile pepper, sliced very thinly
⅛ teaspoon salt
2 tablespoons lime juice, divided
1 pound skinless snapper fillets
2 tablespoons Cajun blackened seasoning
1 tablespoon canola oil
1 cup shredded red cabbage
8 (6-inch) corn tortillas, warmed
Directions
Slice top and bottom ends off oranges; cut off peel and white pith, following the shape of the fruit. Cut orange segments from membrane to remove and roughly chop. Place in a medium bowl. Discard peel, pith and membrane. Stir in onion, cilantro, chile, salt and 1 tablespoon lime juice.
Step 1
Sprinkle both sides of snapper evenly with Cajun seasoning. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the snapper; cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate and flake into large pieces using 2 forks. Sprinkle with the remaining 1 tablespoon lime juice.
Step 2
Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired.