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 Smoky chipotle sauce.

Difficulty: Easy

Time: 35-40 min

Calories: 610 Fat: 4g Protein: 18g

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

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.

Medium pan

Medium bowl

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.

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.

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.

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 towel and sprinkle with a pinch of salt. Repeat with all other tortillas.

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.

Step 6: PLATE YOUR DISH

Garnish tacos with remaining cilantro. Enjoy!