Blackened Fish Tacos

I grew up Catholic...wore a uniform 1st - 8th grade, went to church on Sundays, said "Grace" before meals, and of course ate fish on Fridays during Lent (the 40 days before Easter - #fisheaters).  I love seafood so this never really seemed like a sacrifice to me to miss out on a day of eating meat.  Even more so over the years since I have been introduced to sushi and have done more and more cooking, a few Fridays dedicated to seafood recipes is perfectly fine by me.

Catholic or not, this Blackened Fish Taco recipe is fantastic and its great for any time of the year.  These refreshing tacos are spicy from the blackened seasoning but at the same time crunchy & tangy from the broccoli slaw and lime juice...the combination of flavors is so perfect it will make you think you are at a restaurant instead of home.

I will list a few links to some other meatless recipes I have posted in the past in case any of you are practicing no meat Fridays from now until Easter.

This makes 4 servings.  Enjoy!

SLAW
1/4 cup sliced green onions with tops
2 tablespoons snipped fresh cilantro
1 tablespoon lime juice
1 tablespoon vegetable oil
1 garlic clove, pressed
1 teaspoon sugar
1/2 teaspoon blackened fish seasoning (or Cajun seasoning)
2 cups broccoli slaw mix (found near coleslaw mix in the produce section)

FISH
1 pound fish fillets (any mild flavored fish will work such as flounder, tilapia, mahi)
1 tablespoon blackened fish seasoning (or Cajun seasoning)
1 avocado, seeded & sliced
8 corn tortillas (6-inch size)


1.  For slaw, in a bowl, combine green onions, cilantro, lime juice, oil, garlic, sugar and blackened seasoning; whisk until blended.  Add slaw mix, toss to coat.  Cover; refrigerate until ready to serve.

2.  Heat a grill pan or large skillet over medium heat for 5 minutes.  Coat fish with blackened seasoning.  Lightly spray pan with vegetable oil. Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with a fork, carefully turning once.  Remove from heat.  Fish can then be broken into bite-sized pieces or cut into strips.

3.  Cut avocado in half lengthwise; remove seed and cut flesh away from skin.  Cut into slices.  To warm tortillas, place in microwave covered for one minute.  Top tortillas evenly with slaw mixture and fish.  Top with avocado slices.  Optional toppings: ranch dressing, pickled red onions*.

Adapted from Pampered Chef "It's Good for You" cookbook

*Pickled red onions are AMAZING not just on fish tacos but pretty much anything where you want a crunchy tangy flavor.  Plus they're beautiful so that's a bonus! Bon Appetit - Pickled Red Onions

OTHER KATH COOK's Meatless Recipes:
Broccoli Cheese Soup
Caribbean Tuna Cakes
Black Bean Soup
Crab Stuffed Portobellos
Caribbean Shrimp & Rice