Blackened Fish Tacos


Tortillas (I prefer the flour ones but you can use whichever one you prefer)

1.5 teaspoons Blackened seasoning

Oil for sautéing

4 Wild caught fish fillets cut in 2 inch pieces

2 cups shredded purple cabbage, carrots, white cabbage

4 tablespoons mayonnaise

Sriracha sauce to taste

1 bunch coriander chopped

1 jalapeño chopped

Juice of 2 limes

I red onion sliced

1 onion finely chopped

1 avocado

Chile lime seasoning

1 Clove of garlic

1 small tomato

1 teaspoon roasted cumin seed

2 tablespoons butter


For the Guacamole:

in a manual chopper add 1 onion, garlic clove, Chile lime seasoning, salt, juice of 1 lime, 1 jalapeño 1/2 a bunch of coriander and 1 small tomato and pulse till you get the desired consistency.

For the spicy sauce:

Mix your mayonnaise with the Siracha and roasted cumin seed 1/4 tsp chopped jalapeños, 1 tablespoon finely chopped onion, 1 tsp chopped coriander & the juice of 1/4 lime. Mix well and set aside

For the tangy salad:

Mix the cabbages, carrot, chopped coriander, thinly sliced red onion. Toss it with the lime juice and the chili lime seasoning and 1 tsp roasted cumin seed crushed add salt if you desire but taste it first. Set aside

For the blackened fish:

Heat butter and olive oil in a skillet and add the fish. Sprinkle with blackened seasoning. When cooked take it off the skillet and squeeze lime juice on it. Set aside

To assemble the tacos:

Heat your tortillas ( I like to do this on an open flame but you can heat it to your liking.) On a heated tortilla add the fish, layer with guacamole, add the tangy salad, now put your desired amount of spicy sauce. Garnish with chopped cilantro and enjoy. Please send me pictures of your remakes. It helps inspire me to come up with more dishes for you’ll. Happy Cooking