Blackened Fish Tacos with Pineapple Cucumber Coleslaw
As someone who doesn’t tend to enjoy fish I can tell you that these tacos look sooooo good, and I was very, very tempted to try them. I didn’t, of course, because it’s fish, but K says they are amazing! We will definitely be making these again! They’d even be good with steak, shrimp, shredded chicken – your options are endless!
Ingredients
1.5 lbs. tilapia
corn tortillas (6 inch), warmed
1/2 cup Mexican cheese blend
2 Tbsp. olive oil
1 Tbsp. butter
–Marinade–
3 Tbsp. olive oil
3 Tbsp. lime juice
1 Tbsp. reduced sodium soy sauce
1.5 Tbsp. spice rub (below)
–Spice Rub–
1 Tbsp. ancho chili powder
1 Tbsp. brown sugar
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
–Pineapple Cucumber Coleslaw–
2 cups chopped, fresh, pineapple
2 cups chopped red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup cilantro, loosely packed, chopped
1 Tbsp. lime juice
–Avocado Crema–
1 medium avocado
1/2 cup sour cream
2 Tbsp. mayonnaise
1 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. garlic powder
Instructions
1
–For the Marinade–
2
In a medium bowl mix all of the spice rub ingredients together.
3
Set aside 1.5 Tbsp of the spice rub and add it to a large freezer bag along with all of the ingredients for the marinade. Whisk them together, then add the fish. Marinate for 30 minutes at room temperature.
4
–For the Avocado Crema–
5
Add all of the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. Put in a covered container and refrigerate until you’re ready to use it.
6
–For the Pineapple Cucumber Coleslaw–
7
Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
8
–For the Spice Rub–
9
After 30-60 minutes (no more), remove fish from marinade and pat the fish dry. Mix the remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
10
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Once the oil is very hot, add 1 tablespoon butter. As soon as it melts add the fish fillets and cook approximately 3 minutes per side, or until nicely blackened.
11
Remove fish from skillet and break into large pieces. To assemble put fish, cheese, the coleslaw, and the avocado crema in a corn tortilla, and enjoy. Add hot sauce for some extra spice if desired.
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