Blackened Fish Tacos with Cilantro Pesto Slaw

These are quite possibly the BEST Blackened Fish Tacos! Soft flour tortillas are stuffed with cilantro pesto slaw, blackened fish, avocado and a zigzag of chipotle crema. The end result is DELICIOUS! Yields 12 tacos or 6 (2 taco) servings.

Course Mains & Entrees

Cuisine American

Keyword blackened seasoning, fish, fish tacos, healthy, seafood

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 295

Author Laurie McNamara

Ingredients

FOR THE CHIPOTLE CREMA:

1/4 cup plain non-fat greek yogurt
2 tablespoon mayonnaise
1/2 lime juiced
2 chipotle peppers in adobo
3/4 teaspoon chipotle powder
1/4 teaspoon garlic powder

FOR THE CILANTRO SLAW:

16 ounces slaw shredded cabbage and carrots
1/2 to 3/4 cup cilantro pesto more or less to taste

FOR THE FISH TACOS:

1½ to 2 pounds white fish firm fish like cod, barramundi or rockfish
homemade blackened seasoning
2 to 3 tablespoons butter
2 tablespoon light olive oil

cilantro minced, for garnish
radish thinly sliced, for garnish

US Customary - Metric

Instructions

FOR THE CHIPOTLE CREMA:

To your blender or mini food processor add yogurt, mayonnaise, lime juice, chipotle peppers (in adobo sauce), ground chipotle and garlic powder. Secure the lid and blend until smooth.
Refrigerate until ready to use.

FOR THE SLAW:

In a large bowl combine slaw mix and the pesto and toss to combine. Add more pesto if needed.

FOR THE FISH:

Season the fish with the seasoning.
Next, heat 1 tablespoon butter with 1 teaspoon extra light olive oil in a large (12-inch) cast iron skillet. Sear the seasoned fish for 4 to 5 minutes per side.
Once the fish is flakey and opaque, transfer it to a clean plate and repeat with the remaining fish. Adjust the heat under the skillet as needed.

FOR THE TACOS:

Place a generous amount of the cilantro pesto slaw onto warm flour tortillas. Then top with small pieces of the blackened fish and slices of ripe avocado. Lastly, add a zigzag of the chipotle crema and squeeze some lime over top.
Finish with minced cilantro or thinly sliced radish.

Nutrition