Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo

• Seafood

  • 1 1/2 lb Cod, thick-cut

• Produce

  • 2 cups Cabbage, red and/or green
  • 1/4 cup Cilantro
  • 1 tsp Garlic powder
  • 1 Lime, Juice of
  • 1 tsp Onion powder

• Condiments

  • 1/2 cup Mayonnaise, low-fat
  • 1 tbsp Sriracha

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 2 tsp Paprika
  • 1/2 tsp Pepper
  • 3/4 tsp Salt
  • 1/4 tsp Salt and black pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 8 (6-inch tortillas

• Dairy

  • 1 tbsp Butter, unsalted

Found on preventionrd.com

Description

Ingredients

• 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
• 2 cups shredded cabbage (red and/or green)
• juice of ½ lime
• ¼ cup cilantro, chopped
• ¼ tsp salt and black pepper, to taste
• ½ cup low-fat mayonnaise
• juice of ½ to 1 lime
• 1 Tbsp sriracha
• ¼ tsp salt
• 2 tsp sugar

Directions

• In a small bowl, combing 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.
• 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.
• Meanwhile, combine all ingredients for the slaw in a medium bowl; set aside.
• To make the sriracha mayo, whisk together all of the ingredients in a small dish; set aside.
• To assemble the tacos, place 3 ounces of fish in each tortilla. Top with about ¼ cup slaw and 1 tablespoon srirach mayo. Serve immediately.

Nutrition