Tacos with orange roughy blackened with cajun seasoning, cole slaw and honey avocado dressing
Author:TJ
Yield:12 tacos 1x
Ingredients
Scale
Slaw
1/2 head green cabbage – thinly sliced and separated
1 red onion – sliced in half root to stem, then thinly crosswise to leave long pieces
2 large ripe, juicy limes
Avocado Honey Sauce
1 ripe avocado – pitted
1/2 cup sour cream
2 TBL cilantro – chopped
1 jalapeno – seeded and diced
1 TBL honey
Pinch of salt
Blackened Seasoning
4 TBL sweet paprika
5 tsp salt
2 tsp onion powder
2 tsp garlic powder
1–1/2 tsp white ground pepper
1–1/2 tsp ground black pepper
2 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
Blackened Fish
2 lbs orange roughy filets
1 stick unsalted butter – melted
Blackened seasoning
Assembly
12 taco shells or tortillas
Slaw
Blackened fish
Instructions
Slaw
Combine the cabbage and onion, squeeze the lime juice over them and toss it together – rest covered in the fridge for 1-2 hours
Avocado Honey Sauce
Scoop out the avocado into the food processor and add everything else
Pulse, taste and adjust the salt and honey to taste
Blackened Seasoning
Mix all the ingredients together thoroughly and store in an airtight container until ready to use
Blackened Fish
Do this outdoors using a propane burner capable of heating a large cast iron skillet red-hot
Pre-heat the skillet until it’s almost smoking
Use butter to coat both sides of the fillets, then generously coat them with blackened seasoning on both sides
Carefully place the filets into the smoking hot skillet and drizzle butter over the filets as they cook
Turn over after about 1-2 minutes, drizzle more butter on them and cook another 1-2 minutes, remove and drain on a paper towel covered rack – serve immediately
Assembly
Microwave the tortillas wrapped in a kitchen towel for 30-45 seconds
Place the tortillas in racks, fill with the fish, cover with slaw and add a large dollop of sauce