DSC_0763

Blackened Fish Tacos with Cucumber, Cabbage-Cilantro Slaw and Smoky Chipotle Sauce

Tender blackened fish tacos with Cajun seasoning, tangy cucumber, cabbage-cilantro and jalapeño slaw topped with Isabel Street Heat Smokey chipotle sauce. 
Difficulty: Easy
Time: 35-40 min
Calories: 610 Fat: 4g Protein: 18g

ABOUT THE DISH

Spring is in the air and we’re starting that subtle shift towards lighter ingredients. Our blackened fish tacos are dusted with a Cajun spice blend before hitting the pan, which not only cooks the fish, but supercharges the spices. We then layer on a fresh, bright slaw which provides a perfect balance to the heat and char.

Ingredients
Flour tortillas
Chipotle pepper sauce
Minnesota Nice Spice Big Easy Louisi Cajun seasoning
Green Cabbage
Cilantro
Serrano chili
Cucumber
Lime
Cobia

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Garnish To add decorative or savory touches to food.

What you need

Medium pan

Medium bowl

Cooking Instructions

DSC_0724
Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove top from serrano; cut in half, remove veins and seeds; then mince. Julienne cabbage. Rip cilantro leaves and stems with your fingers. Cut cucumber in half lengthwise, thinly slice into half-moons. Cut lime in half, then juice. Remove cobia from package; rinse and pat dry. Sprinkle Big Easy Louisi spice blend over cobia fillets.

DSC_0727
Step 2: MAKE SLAW

Combine cabbage, cucumber, serrano, half cilantro, lime juice, 2 tsp. oil, salt and pepper in medium bowl. Toss using both hands as if massaging vegetables. Set aside.

DSC_0740
Step 3: COOK COBIA

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add cobia fillets, seasoning side down. Sear 3-4 min per side until nicely browned. Remove from sauté pan, wrap in foil and set aside until step #5.

DSC_0744
Step 4: PREPARE TORTILLAS

Wipe previously used pan clean with a paper towel, add 1 tsp. oil and heat over medium. When pan is hot add one tortilla and cook 30 seconds per side until beginning to crisp. Remove from pan, place on a paper towl and sprinkle with a pinch of salt. Repeat with all other tortillas.

DSC_0755
Step 5: MAKE TACOS

Remove cobia from foil, place on cutting board, and cut into 1" pieces. Toss slaw one more time to really mix in flavor. Grab one tortilla, fill with 1/6 of cobia meat, 1/6 slaw and a few drops of Isabel Street Heat Chipotle Sauce. Repeat with remaining tortillas.

DSC_0764
Step 6: PLATE YOUR DISH

Garnish tacos with remaining cilantro. Enjoy!