Name: Blackened Fish Tacos with Avocado Slaw
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped; 1 tablespoon mayonnaise; 1 clove garlic; 1/2 avocado; Juice of 1/2 lime; Kosher salt and black pepper; 3 cups thinly shredded green cabbage; 3 green onions, white and green parts only, sliced; 2 teaspoons smoked paprika; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; Kosher salt; 1 pound mahi-mahi fillets, cut against the grain into 1 1/2-inch strips; 2 teaspoons grapeseed oil; Eight 6-inch corn tortillas, warmed; Chopped cilantro, for garnish; 8 lime wedges, for garnish

Directions

For the cabbage slaw: Add the 1/2 cup cilantro leaves, mayonnaise, garlic, avocado, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth. If the dressing is too thick, add water, 2 tablespoons at a time.
In a large bowl, toss the cabbage with the 1/4 cup chopped cilantro, the green onions and the dressing. Let sit for 15 minutes.
For the fish tacos: Mix together the smoked paprika, chili powder, cumin, garlic powder, onion powder and 1 teaspoon salt in a large bowl. Add the fish and toss gently to coat.
Heat a large nonstick skillet over medium-high heat. Add the grapeseed oil and the fish and cook until the seasoning on the fish is blackened, 1 to 2 minutes per side. Transfer the fish to a plate.
Top each tortilla with 2 slices of fish, about 1/4 cup of slaw and a sprinkle of cilantro. Serve with lime wedges.

Blackened Fish Tacos with Avocado Slaw

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