Opt for a leaner and simpler take on fish tacos by ditching the batter-fried version for blackened and baked. Feel free to use any large flake fish like halibut, mahimahi, ahi, or Ono. I highly recommend paring with Avocado Tomatillo Salsa Verde.
Serves 2 or 3
- 3 ounces thinly sliced red cabbage, about 1/4 of a head
- 3 ounces julienned carrots, 1 large
- 2 tablespoons lime juice from 1 lime
- 1 teaspoon sugar
- Kosher salt
- 6 corn tortillas
- 12 oz fish fillets (cod or haddock preferred) cut into 1-inch wide strips (approximately 3 inch long)
- 4 teaspoons Chili Powder or Blackening Seasoning
- 1 tablespoon vegetable oil
- 1/4 cup mayo
- 1 tablespoon chipotle puree, Sriracha, or other hot sauce
- Preheat oven to 450. Meanwhile, Combine cabbage, carrot, lime juice, sugar, and 1/2 teaspoon salt in a bowl and set aside in refrigerator until ready to serve.
- Sprinkle fish with spice blend and 1/2 teaspoon salt in a bowl and gently toss to evenly coat. Drizzle with oil and gently toss to coat. Spread coated fish pieces on a parchment lined baking tray and bake until cooked through, about 10 minutes.
Meanwhile, preheat skillet over high heat until very hot, about 2 minutes. Place one tortilla in pan and cook until softened and speckled with brown spots, 30 to 45 seconds per side. Wrap tortilla in dish towel or foil to keep warm. Repeat with remaining tortillas.
To serve, divide fish, mayo and cabbage mixture between warm tortillas and serve immediately.
