Blackened Fish Tacos with Mango Salsa and Avocado Lime Dressing

• Gluten free

• Meat

  • 3 Australis barramundi filets

• Produce

  • 1/2 cup Cilantro
  • 1/4 cup Cilantro, fresh
  • 1 tsp Garlic powder
  • 1/4 Green cabbage, thin
  • 2 Lime, Juice of
  • 2 Mangos, ripe
  • 1 tsp Oregano
  • 1/2 Red bell pepper
  • 1/4 Red cabbage, thin
  • 1/2 cup Red onion

• Baking & Spices

  • 1 tsp Brown sugar
  • 1/4 tsp Cayenne
  • 1 1/2 tsp Paprika
  • 1 pinch Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on freshmommyblog.com

Ingredients

• 3 Australis Barramundi filets
• 1 1/2 tsp paprika
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp brown sugar
• 1/4 tsp cayenne
• pinch of salt
• oil for the pan
• 1/4 red cabbage, sliced thin
• 1/4 green cabbage, sliced thin
• 1/2 cup cilantro, chopped
• juice of 1 lime
• 2 ripe mangos, diced
• 1/2 red bell pepper, chopped
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/4 tsp salt, to taste

Directions

• In a small bowl, combine all the seasonings for your blackened fish. Sprinkle the mixture over both sides of the thawed Australis Barramundi filets and rub in. Heat the oil in a pan over medium-high heat. Once heated, add in the fish filets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Remove the fish from heat and break up into 2 pieces.
• Combine all of the slaw ingredients in a large bowl and use as topping for the tacos.
• In a bowl, combine the chopped mango, bell pepper, red onion and cilantro. Optional: add jalapeno for heat. Drizzle with the juice of one lime and mix well. Season to taste with salt. Let the salsa rest for 10 minutes to let the flavors to combine.