278 Cals 29 Protein 31 Carbs 5 Fats
PREP TIME:
15 mins
COOK TIME:
15 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Mexican
Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.
INGREDIENTS
For the cabbage slaw:
3 1/2 cups 1/2 small red cabbage, shredded fine
1 mango, julienned
2 tsp olive oil
1/4 cup cilantro
1/2 tsp kosher salt
1 lime, juiced
For the tacos:
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp 1/2 tsp for spicier ground cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground oregano
1/8 tsp black pepper
1 lb skinless cod or halibut filet
1/2 lime, juiced
cooking spray
8 corn tortillas
lime wedges for serving
1/2 lime, cut into wedges
INSTRUCTIONS
Combine all the slaw ingredients and refrigerate.
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Heat a cast iron skillet on grill or stove on high heat till really hot.
Spray with nonstick oil spray.
Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
Cut the fish into 8 pieces (or you can flake it if it”s easier).
Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.
Serving: 2tacos, Calories: 278kcal, Carbohydrates: 31g, Protein: 29g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 62mg, Sodium: 543mg, Fiber: 5g, Sugar: 12gBlue Smart Points:4Green Smart Points:5Purple Smart Points:4Points +:7
Health & Nutrition
