Wicked Good Fish Tacos

• Produce

  • 1/3 Cabbage, purple thin
  • 1/2 cup Cilantro
  • 1/2 Red onion, thin

• Condiments

  • 3 tbsp Lime juice
  • 1 tsp Sriracha hot sauce

• Baking & Spices

  • 2 tsp Blackening seasoning
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 4 Taco-sized flour or corn tortillas

• Dairy

  • 1 cup Sour cream

• Other

  • 2 tbsp Mayonaisse
  • 1 tbsp Penzey's arizona dreaming
  • 1 pound Talapia fillets

Found on joeshealthymeals.com

Description

Ingredients

• 1 pound Talapia fillets
• 2 to 3 tsps blackening seasoning, (Old Bay or Paul Prudhomme)
• 2 tbsp canola oil
• 1 cup sour cream
• 2 tbsp mayonaisse
• 2 tbsp lime juice
• 1 to 2 tsp Sriracha hot sauce
• 1 tbsp Penzeys Arizona Dreaming
• ½ tsp Kosher salt
• ⅓ purple cabbage, thin sliced
• ½ red onion, thin sliced
• ½ cup chopped cilantro
• 1 tbsp lime juice
• 4 taco sized flour or corn tortillas, (I used flour tortillas)

Directions

• Mix sauce ingredients in a medium sized bowl, refrigerate until used
• Season fish with blackening seasoning.
• Heat heavy skillet on high heat, add canola oil.
• Fry the fish on high heat about 2 minutes per side
• Combine cabbage, onion and cilantro in a bowl and toss in lime juice
• If desired, heat tortilla shells on a hot griddle.
• Assemble tacos and serve immediately