Blackened Fish Tacos Recipe
chili glaze, napa slaw, pico, feta, cumin aioli
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Ingredients
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Fish
Chili Glaze
Napa Slaw
Pico de Gallo
Cumin Aioli
Taco Assembly
Method
Fish Preparation
- 1
Season the Fish
Rub the white fish fillets with olive oil and then generously coat them with blackening seasoning on both sides.
- 2
Cook the Fish
Heat a skillet over medium-high heat. Once hot, add the seasoned fish and cook for about 3-4 minutes on each side until cooked through and blackened. Remove from heat and let rest.
Chili Glaze Preparation
- 3
Make the Chili Glaze
In a small bowl, whisk together chili powder, honey, soy sauce, and lime juice until smooth. Set aside.
Napa Slaw Preparation
- 4
Prepare the Slaw
In a large bowl, combine shredded napa cabbage, shredded carrot, chopped cilantro, rice vinegar, sesame oil, and salt. Toss until well combined and set aside.
Pico de Gallo Preparation
- 5
Make the Pico de Gallo
In a bowl, combine diced tomatoes, diced red onion, minced jalapeño, lime juice, and salt. Mix well and set aside.
Cumin Aioli Preparation
- 6
Prepare the Cumin Aioli
In a small bowl, mix mayonnaise, cumin, minced garlic, and lemon juice until smooth and well combined. Set aside.
Taco Assembly
- 7
Assemble the Tacos
Warm the corn tortillas in a skillet or microwave. Place a piece of blackened fish on each tortilla, drizzle with chili glaze, top with napa slaw, pico de gallo, and crumbled feta cheese. Finish with a dollop of cumin aioli.