Blackened Fish Tacos with Avocado Lime Crema, Crunchy Red Cabbage Slaw & Charred Corn Salad
Flaky cod is coated in our house cajun blend, served between toasted corn tortillas & served with a duo of crisp & vibrant salads. Coming together in about 30 minutes, these delicious fish tacos rival your favourite restaurant version.
IN THE KIT
6 pcscorn tortillas
1 ozcajun spice blend
1 ozchopped red onion/garlic
4 ozred cabbage
2 ozslaw dressing
4 ozavocado crema
Salt & pepper
Kitchen Items Needed
Baking sheet lined with parchment or foil & cooking spray/oil
2 medium bowls
Preheat oven to 400° F;
Pat fish dry with paper towel. Cut fish into thin strips;
Remove leaves from stems & roughly chop cilantro;
Zest, then juice the lime;
Pat the fish dry with paper towels, then cut into 1/2-inch pieces;
Core & thinly slice cabbage;
Thinly slice radishes.
In a medium bowl, combine cajun seasoning & cornstarch. Season with salt, pepper. Add fish, toss to coat. Bring large skillet to warm over medium high heat. Add a drizzle of olive oil. Once hot, add fish, sear until golden. Place on a baking sheet.
Spread fish out on lined baking sheet & cook for 10 – 15 minutes, or until flaky.
Meanwhile, combine cabbage, radishes, slaw dressing, pinch of salt & pepper, toss well. Set aside.
Bring medium skillet to warm over medium heat. Brush a little bit of olive oil on both sides of the tortillas. Warm on each side, about 30 seconds – 1 minute, until starting to brown. Wrap in foil to keep warm. Wipe skillet clean.
Bring skillet to warm over medium high heat. Add a drizzle of olive oil. Add corn, cooking for 3-5 minutes until slightly charred. Add onion/garlic blend, cooking for a further minute. Remove from skillet, place in bowl. Add ½ lime zest, lime juice, ½ cilantro. Season with salt, pepper, set aside.
Divide coleslaw between tortillas. Layer with fish, top with crema. Sprinkle with remaining cilantro, serve with corn salad & any remaining coleslaw on the side.