Blackened Fish Tacos with Avocado Lime Crema, Crunchy Red Cabbage Slaw & Charred Corn Salad

fresh ingredients


  • 12 oz
  • 6
    corn tortillas
  • 1 oz
  • 2 oz
    cajun spice blend
  • 12
  • 6 oz
  • 2 oz
  • 1 oz
    chopped red onion/garlic
  • 4 oz
    red cabbage
  • 2 oz
  • 2 oz
    slaw dressing
  • 4 oz
    avocado crema

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Paper towel 

Baking sheet lined with parchment or foil & cooking spray/oil 

Medium skillet 

Large skillet

2 medium bowls

Zester/box grater



cook along



Preheat oven to 400°;

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.

1Prep & Sear Fish

In a medium bowl, combine the fish, 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. 

2Bake Fish

Spread fish out on lined baking sheet & cook for 10 – 15 minutes, or until flaky. 

3Make Slaw

Meanwhile, combine cabbage, radishes, slaw dressing, pinch of salt & pepper, toss well. Set aside. 

4Warm Tortillas

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. 

5Make Charred Corn Salad

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 lime zest, lime juice, ½ cilantro. Season with salt, pepper, set aside. 

6To Serve

Divide coleslaw between tortillas. Layer with fish, top with crema. Sprinkle with remaining cilantro, serve with corn salad & any remaining coleslaw on the side.