Yield: 12 fish tacos
Blackened Fish:
2 pounds of fish fillets
12 six inch tortillas
1 cup paprika
½ cup salt
1/3 cup garlic powder
2 tablespoons dried thyme
2 tablespoons ground mustard
2 tablespoons blended pepper
1 tablespoons cayenne pepper
2 teaspoon dried basil
2 teaspoon dried oregano
Mango Slaw:
4 cups Napa cabbage, finely sliced
½ cup red cabbage, finely sliced
1 cup mango, diced
½ cup sesame oil
¼ cup rice wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon mayonnaise
salt & pepper
Directions:
In a bowl, combine paprika, salt, garlic powder, dried thyme, ground mustard, blended pepper, cayenne pepper, basil, and oregano to make the blackening spice blend. Spread a ¼” thick layer of spice blend on the bottom of a dish large enough to lay your fish fillets in.
Meanwhile, make a mango slaw. In a large bowl, mix together the sesame oil, rice wine vinegar, red pepper, and mayonnaise with a dash of salt and pepper. Once well blended, combine with mango, Napa cabbage, and red cabbage and toss in dressing to coat. Set aside the slaw until the end.
Warm a well-seasoned cast iron skillet to searing hot. Lay fish fillets into the blackening dust and press lightly to ensure a good coat. Lay the fillet, seasoned side down, onto the hot skillet and sear for 1 minute per half inch of thickness in the fillet.
Flip fillet over and cover skillet with a lid or tinfoil. Remove skillet from direct heat and allow fish to cook through. Repeat for all other fillets. Rest fillets for 5 minutes after cooking. While fillets are resting, warm tortillas in the same skillet.
Break apart fish fillets to serve in tortillas. Add fish and mango slaw to warmed tortillas.
Assemble your Great Lakes Fish Tacos and enjoy!