Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
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Serves: 8 tacos
 
Ingredients
Fish:
  • 1½ lb thick-cut cod
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 8 (6-inch) tortillas
Slaw:
  • 2 cups shredded cabbage (red and/or green)
  • juice of ½ lime
  • ¼ cup cilantro, chopped
  • ¼ tsp salt and black pepper, to taste
Sriracha Mayo:
  • ½ cup low-fat mayonnaise
  • juice of ½ to 1 lime
  • 1 Tbsp sriracha
  • ¼ tsp salt
  • 2 tsp sugar
Instructions
  1. In a small bowl, combing the chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne pepper. Rub the spice mixture on both sides of the fish and set aside.
  2. In a large skillet or cast iron skillet, heat the olive oil and butter until the butter is bubbly and hot, swirl the skillet to coat the bottom with the olive oil and butter. Add fish and cook 4-5 minutes per side or until fish is cooked through and charred.
  3. Meanwhile, combine all ingredients for the slaw in a medium bowl; set aside.
  4. To make the sriracha mayo, whisk together all of the ingredients in a small dish; set aside.
  5. To assemble the tacos, place 3 ounces of fish in each tortilla. Top with about ¼ cup slaw and 1 tablespoon srirach mayo. Serve immediately.
Notes
Adapted from Moms Need to Know
Nutrition Information
Serving size: 1 taco, prepared Calories: 207 Fat: 7.3 Carbohydrates: 18.9 Sugar: 4.5 Sodium: 537 Fiber: 2.8 Protein: 17.5 Cholesterol: 35
Recipe by Prevention RD at https://preventionrd.com/2016/10/blackened-fish-tacos-with-cilantro-slaw-and-sriracha-mayo-weekly-menu/